Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad

Colourful heirloom tomatoes and asparagus make a perfect accompaniment to a firm, hearty grilled fish. Make sure to use freshly squeezed lime juice; it makes a huge difference in the flavour.

1 bunch asparagus, trimmed
1 pound (500 g) heirloom tomatoes or a mixture of red and yellow tomatoes, cored and sliced into wedges
1/3 cup (80 mL) chopped almonds, roasted
1 tablespoon (15 mL) minced red onion
1 tablespoon plus 1 teaspoon (20 mL) extra-virgin olive oil, plus more for brushing steaks
2 tablespoons (30 mL) fresh lime juice
1/4 teaspoon (1 mL) salt, plus more for brushing steaks
1/4 teaspoon (1 mL) pepper, plus more for brushing steaks
4 (6-ounce) tuna, orange roughy, or other firm fillets, about 1 inch thick

Lay asparagus in a large skillet, and cover with salted water. Cover and bring to a boil, cooking 5 minutes for slender spears, 7 minutes for fat spears, or just until tender. Let cool, cut into thirds, and combine with tomatoes, almonds, onion, olive oil, lime juice, salt and pepper. Cover salad and set aside.

Preheat grill or broiler. Season fish steaks with salt and pepper, and brush with olive oil. Grill 4 to 5 minutes per side at medium-high heat, or just until fish is opaque throughout. Top grilled fish with heirloom tomato, asparagus and almond salad and serve. Makes 4 servings.

Per serving:
296 calories
10.5 g total fat
1.4 g saturated fat
6.2 g monounsaturated fat
2.1 g polyunsaturated fat
7 g carbohydrate
43 g protein
77 mg cholesterol
3 g fibre
69 mg calcium
126 mg magnesium 
236 mg sodium
296 mg potassium
4 mg vitamin E