Pan-Fried Halibut with Tomato Basil Saute

Cooking Light's version called for trout, but after our fishing trips in Alaska this summer, all fish recipes have turned into either halibut or salmon recipes in our house. :)

Yield: Serves 4 (serving size: 1 fillet and about 1/3 cup sauce)
Ingredients:
2 ounces chopped pancetta
2 cups cherry tomatoes, halved
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
1/4 cup small basil leaves
1 tablespoon canola oil, divided
4 (6-ounce) trout fillets, divided
4 lemon wedges
 

Preparation:
1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.

Nutritional Information:

Calories: 388
Fat: 20.5g
Saturated fat: 5.9g
Monounsaturated fat: 7.9g
Polyunsaturated fat: 5.5g
Protein: 44.3g
Carbohydrate: 4.3g
Fiber: 1.3g
Cholesterol: 126mg
Iron: 1.1mg
Sodium: 604mg
Calcium: 169mg