This recipe can be prepared in 45 minutes or less. This is the recipe as I got it, but you can adjust the quantity of fish and fat to your block requirements. The sauce is simple, elegant and zone friendly, and you can serve grilled or steamed veggies with it, and some fruit for dessert to fill in the remaining carbohydrate blocks. Great for summer, quick week-night dinner or a dinner party for friends.
4 Block Meal
1 1/3 teaspoons extra-virgin olive oil
6 oz. halibut fillet (each about 1 inch thick) or use sea bass, swordfish, or snapper
2 tablespoons chopped shallots
1 1/4 cups chopped plum tomatoes
3 tablespoons dry white wine
1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried
Prepare barbecue (medium-high heat). Brush fish on both sides with half of olive oil. Sprinkle fish with salt and pepper. In a nonstick pan, add shallots to oil. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine and tarragon and boil until compote is thick, about 1 minute. Remove from heat and season with salt and pepper. Cover with foil and keep warm. Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish. Makes one four-block serving. Suggested carbohydrates to complete the meal would be 1 1/4 cups grilled zucchini and a fruit salad for dessert of 1/2 cup blueberries mixed with 1 cup sliced strawberries.