Halibut with Chipotle Tomato-Cucumber Relish

You've probably noticed we've been including more fish into our weekly meals.

In the interest of health I choose to grill, broil, steam or poach the fish and serve it with a flavorful fresh sauces, salsas, or in this case a relish.

I try to make the sauces or accompaniments vibrant and interesting so the heavier sauces are not missed at all.

Weather permitting, I love to dine al fresco to enjoy the gardens ~ we relax and slow down to enjoy the little things, adding another dimension to the dining experience. :)

Three to four ounces of protein doesn't sound like much of a portion, but filling out the plate with low calorie, steamed or stir-fried veggies helps fill the tummy!

This time the sides were steamed haricot verts (I added a little freshly minced garlic on top, and steamed along with the beans)... which I inadvertently overcooked.

I hate when I do that! :(

I sauteed some yellow crook-neck squash with some thinly sliced yellow onion as well.

The relish couldn't be easier ~ No recipe needed.

I combined some cubed English, or "hot house" cucumber, diced tomatoes on the vine, finely diced red onion, Chipotle sauce to taste, along with a touch of white wine vinegar, a scant 1 teaspoon of olive oil, and a tiny pinch of salt to taste, if needed.

Rinsed capers would go nicely here, too.

I toss it together about 30 minutes or so before serving so the elements have a chance to mingle before serving.

All in all, a light, yet satisfying, filling dinner.

If you have your mind into eating lighter, I think you might really enjoy this.

Thank you for stopping by my blog today, and for any comments you might care to share.

xo~m.