Grilled Pacific Halibut With a Lemon Caper Sauce

This healthy weeknight meal can be prepared in 30 minutes or less!

Place the juice of 1 lemon and ¼ cup of orange juice in a zip lock bag. Add halibut and marinade for ½ hour. Place on preheated grill and grill until halibut flakes with a fork. Top with Lemon Caper Sauce.

Lemon Caper Sauce
¼ cup chopped fresh organic basil
¼ cup olive oil
Juice of 1 lemon
Capers, drained to taste
Chopped sundried tomatoes, drain oil, to taste
Combine all ingredients in a bowl and spoon over grilled halibut….DELICIOUS!!!!!

MEDITERRANEAN WILD SALMON
4 (6 ounce) skinless wild salmon fillets
2 cups organic cherry tomatoes, halved
½ cup finely chopped organic zucchini
2 T. capers, undrained
1 T. olive oil
1 (2 1/4 ounce) can sliced ripe olives, drained

Preheat oven to 425 degrees. Place fish in a single layer in an 11 X 7-inch baking dish coated with cooking spray. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish. Bake at 425 for 22 minutes. Yield: 4 servings (serving size 1 fillet and ½ cup vegetable mixture)
Serve with garlic spinach.

GARLIC SPINACH
2 t. olive oil
2 t. minced garlic
2 (6 ounce bags prewashed organic baby spinach
¼ t. sea salt

Heat oil in a skillet over medium heat. Add garlic; sauce for 2 minutes, stirring constantly. Add half of the spinach; cook 1 minute, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts, stirring frequently. Stir in salt. Yield: 4 servings (serving size: ½ cup)