U.S. Teen Birth Rate Plummets

Teen birth rates in the United States are dropping sharply, especially among Hispanic teens, according to a new government report.

 

Overall, the rate of birth among teens aged 15 to 19 dropped by nearly one half from 1991 to 2011 -- from about 62 births for every 1,000 teens to 31 births for every 1,000.

 

From 2007 to 2011, the most recent time period studied, rates fell 25 percent, from 41.5 to about 31.

During that time, rates fell at least 30 percent in seven states, and Arizona and Utah each saw a 35 percent drop, said Brady Hamilton, a statistician at the U.S. National Center for Health Statistics and a co-author of the report, which was released Thursday.

 

All but two states -- North Dakota and West Virginia -- reported drops of at least 15 percent, the researchers found. They tracked live births, not pregnancies.

 

"It‘s good news," Hamilton said. "But it shows there is still much that needs to be examined and done."

 

When Hamilton‘s team looked at birth rates by ethnicity, the decline was steepest for Hispanics, with drops averaging 34 percent overall during the 2007 to 2011 period. In the past, Hispanic teens had a higher birth rate: In 2007, for instance, their rate was 21 percent higher than that of black teens. By 2011, the rate for Hispanic teens was just 4 percent higher.

In the most recent period studied, birth rates for black teens declined 24 percent, while white teens showed a 20 percent drop.

 

"There are still areas where teen births are high and that needs to be examined in greater detail," Hamilton said. State policymakers, for instance, could use the information to address changes to their education programs.

 

The largest declines typically were found in the Southeast, Mountain and Pacific states, as well as the upper Midwest.

The study did not get into the reasons for the decline. However, experts attribute the declines to strong teen-pregnancy-prevention messages, increased use of birth control with the first sexual experience and the use of dual contraceptive methods, such as condoms plus the pill.

 

The report is a reason to cheer but not to think the problem is solved, said one expert not involved in the study. The new finding "underscores the remarkable progress this nation has made," said Bill Albert, chief program officer of the National Campaign to Prevent Teen and Unplanned Pregnancy, a nonprofit organization based in Washington, D.C.

 As good as the progress is, Albert said, it‘s important to realize that "our rates are still higher than in other countries."

For instance, the teen birth rate in Japan is 4.9 per 1,000, according to United Nations data from 2009 to 2010. In the Netherlands, it‘s 5.3 -- about six times lower than in the United States.

Albert believes many factors explain the decline in teen birth rates. "These rates have been driven down by the magic combination of less sex and more contraception," Albert said. More teens are delaying sex, he said, persuaded by sex education or parents, and more are using birth control.

The peer effect plays a role, he said. When teens hear that their friends are delaying sex or using birth control, it influences them.

Then there is the "MTV effect." Programs that depict teen moms show the difficulties of pregnancy and parenthood, Albert said.

"They really do show the challenges of early pregnancy and parenthood," he said. His organization has commissioned surveys to ask teens what they think of these shows. "The overwhelming majority say these shows are sobering, not salacious," he said.

Efforts to reduce teen births must continue, Albert said, or rates will surely go up again.

More information
To take the National Day to Prevent Teen Pregnancy Quiz, go to the National Organization to Prevent Teen and Unplanned Pregnancy.
Health News Copyright © 2013 HealthDay. All rights reserved.

3-D Printers Create Lifesaving Airway Device for Infant

The success of an imaginative and resourceful device used to save an infant born with a serious airway malformation sheds light on new technology created by the marriage of bioengineering and surgery. 

 

A report in the May 23 New England Journal of Medicine describes the situation that sparked the innovation. 

At first, the baby born five weeks early seemed perfectly healthy, but he began to have difficulty breathing and eating when he was 6 weeks old. Just two weeks later, his symptoms became so severe he needed a ventilator to breathe.

 

After a thorough work-up, the news was not good -- the baby had an unusual combination of problems. The arteries going from his lungs to his heart were crisscrossed, and one was unusually big. Part of his aorta, the largest blood vessel in the body, was compressing his left bronchus, one of two of the major branches of the trachea that lead to the lungs.

 

But the infant‘s worst problems weren‘t the blood vessels: The life-threatening issue was having an airway that couldn‘t stay open on its own.

 

Called tracheobronchomalacia, the condition occurs when airway walls are so weak they collapse almost like a wet paper towel, during breathing or coughing. In the baby‘s case, the simple act of breathing was causing his airways to regularly collapse, stopping his heart and breathing, and requiring frequent cardiopulmonary resuscitation (CPR).

 

"It was scary; I‘ve had children die from similar problems before," said Dr. Glenn Green, a report co-author and an associate professor of pediatric otolaryngology at the University of Michigan Health System.

 

Tracheobronchomalacia is rare, affecting about 2,000 children in the United States, according to Green.

 

Green worked with Scott Hollister, also at the University of Michigan, who has a background in bioengineering, to custom-design an airway splint to allow the baby to breathe effectively.

 

Almost like creating a custom-made suit from a detailed digital photo, the physicians built a corrective implant -- an airway splint -- to precisely fit the baby‘s particular anatomical circumstances. The splint was designed to be placed in the body but outside the airway, like a lobster‘s exoskeleton, which provides needed external support.

 

The researchers designed the splint from a computer image of the baby‘s airway and fabricated it using laser-based 3-D printing.

 

"CAT scans and MRIs are of a detail now where we can take the information from those pictures and put it into a computer to make a 3-D model of what [problems] a child has, and create a solution for those problems, combining engineering and surgical knowledge," Green said.

 

The splint -- which was created in less than 24 hours -- has the consistency of a vacuum hose -- it‘s tough but flexible, Green said. It is made of polycaprolactone, a biodegradable polyester.

 

The biodegradable feature is important because, as the baby grows, the tracheobronchomalacia will most likely get better, explained Dr. Kristina Rosbe, a professor of otolaryngology and pediatrics at the University of California, San Francisco, who was not involved with the case. "It means you won‘t have to go in later and take it out."

 

The fact that the device is outside the bronchus is also a bonus, because internal splints that are available now can create narrowing of the airway and bleeding, Rosbe added.

 

The custom splint is expected to gradually disintegrate after about three years, according to the physicians.

 

After constructing the airway splint, the physicians got emergency permission from the U.S. Food and Drug Administration to use the device. They then performed surgery to repair as much of the deformities as possible, and stitch the splint in place around the left bronchus.

 

The baby has done well, Green said. "It took about a month for his body to get used to breathing, but he never coded [had his heart or breathing stop] after the splint was placed." The physicians have started a clinical trial testing the airway splint design system that they expect will be completed in about two years, he said.

 

One expert noted that while tracheobronchomalacia is rare, the solution discussed in this research report will have a huge impact on the infant involved.

 

"A child like this is probably going to have a completely normal life if it wasn‘t for this problem, so that‘s a really big step and very inspirational," said Dr. John Bent, director of pediatric otolaryngology at the Albert Einstein College of Medicine, in New York City.

 

Is this designer splint an example of personalized medicine?

 

For her part, Rosbe said, "It‘s absolutely the wave of the future. It makes me think of all the work they‘re doing with cancer therapies now, taking individual patient‘s cells and blood and tailoring treatment to their particular needs. Once you‘ve got the system in place to make [the creation of the airway splint] easier, if you‘ve got the hardware, you‘ll be ready to go."

 

More information

Learn more about tracheobronchomalacia from the U.S. Office of Rare Diseases Research.

Health News Copyright © 2013 HealthDay. All rights reserved.

Bed-Sharing Raises SIDS Risk Fivefold, Study Finds

The risk of sudden infant death syndrome (SIDS) is five times higher when parents sleep with their infant, a new study finds.

 

British researchers noted that bed-sharing increases the risk for SIDS even if parents do not drink, use illegal drugs or smoke. They advised that rates of SIDS, which is a major cause of infant death in developed countries, would drop dramatically if parents did not sleep with their babies.

 

In the United States, all parents are advised to not sleep with infants less than 3 months old. However, in England only certain parents, such as those who smoke, drink or use drugs, are advised to do the same. Based on their findings, the researchers said a stronger stance against bed-sharing for infants is needed in that country.

 

The study, led by Robert Carpenter, a professor at the London School of Hygiene and Tropical Medicine, involved data on 1,472 SIDS cases and 4,679 "controls" published in five different sets of data from the United Kingdom, Europe and Australasia.

 

"Eighty-eight percent of the deaths that occurred while bed-sharing would probably not have occurred had the baby been placed on its back in a cot by the parents‘ bed," the study authors wrote in a school news release.

 

The researchers added that even among very low-risk breast-fed babies, 81 percent of SIDS deaths in infants under the age of 3 months could have been prevented by not co-sleeping. In cases where neither parent smoked, the baby was breast-fed and the mother did not drink or take drugs, the risk for SIDS was still five times higher than if the baby slept in a crib next to the parents‘ bed. The study authors pointed out that the parents of 22 percent of the infants who died from SIDS had been sleeping with their child at the time of death.

 

The investigators pointed out the risk for SIDS drops as babies get older. Still, they noted, the risk was much higher if either parent smoked, or if the mother had at least two drinks within 24 hours or had used illegal drugs, such as marijuana, at any time since the baby was born.

 

Over the past decade, there has been a significant increase in co-sleeping; the study authors estimated that about half of SIDS cases occur while co-sleeping.

 

"We do not suggest that babies should not be brought into the parent‘s bed for comfort and feeding," the researchers wrote. "This has been investigated in previous studies and has not been found to be a risk factor, provided the infant is returned to his or her own cot for sleep."

 

The study was published in the current online edition of the journal BMJ Open.

 

More information

The U.S. Centers for Disease Control and Prevention has more about SIDS.

Health News Copyright © 2013 HealthDay. All rights reserved.

Fridge Makeover: How to Revamp Your Diet on 3 Different Budgets

Joy Bauer, MS, RD, CDN is the nutrition and health expert for NBC’s TODAY Show and NY Times bestselling author. For smart eating tips and scrumptious recipes visitJoyBauer.com and follow Joy on Twitter, Facebook, and Pinterest.

 

Want to feel energized and bust through your weight goals but can’t muster up the dough to fuel your body with award winning grub? Good news — healthy food does NOT have to cost an arm and a leg. Really. In fact, it’s quite possible to eat well and have money left over for a new pair of slim jeans and an exercise DVD. Just follow my “how to” guide for stocking your kitchen with budget-friendly (and great tasting) ingredients… both your wallet and waistline will appreciate the love.

 

Before hitting the grocery store, memorize these six “shop savvy” tips: 

1. Check sale ads and note product prices at particular markets in your area. Staples like pasta and rice may be cheaper at one place, while another grocery store may have better deals on produce.
2. Buy any fresh produce that is in season or on sale. The best deals are usually located at a special display towards the front of the fruit and vegetable section. Remember: All produce provides health perks, so don’t get caught up with “trendy” or “exotic” picks. Make affordable fruits like bananas, apples, and oranges your weekly staples, and save more costly options like pineapple, pomegranates, melons, and papayas for special treats. Plus, take advantage of frozen produce, which is just as nutritious as fresh.
3. When non-perishable items like whole grain pasta, low-sodium soups, brown rice, and peanut butter are on sale, stock up on extras to keep in your cupboards or pantry.
4. Eat like a vegetarian. Plant-based proteins like beans, lentils, nuts, and seeds are much less costly than animal proteins like fish and beef.
5. Buy in larger containers and create your own portion-controlled packs whenever possible.
6. Guzzle water. Instead of spending hard-earned cash on liquid calories, stick with water filtered from your own tap. Mix up low-cal drinks by adding fresh fruit (lemon, lime, and orange slices are my personal favorites), or herbs such as fresh mint and basil.

Below are three strategic grocery lists at various price points. Choose the version that suits your budget and hit the market. We‘ve even created special, printable lists for every tier. You’ll notice that many items like oats and beans will last several weeks, while other items like meats and produce require frequent restocking. Also, feel free to add in favorite seasonings and herbs like garlic powder, red pepper flakes, cayenne, and dried or fresh basil.

No matter what your price range, you’ll be able to make healthy meals that taste delicious and won’t break the bank (or require hours in the kitchen). Each tier includes new items to be built upon the two tiers before it. Let the shopping games begin!

 

STRATEGICALLY THRIFTY ($60 MAKEOVER)

 

Pantry

• Oats: To maximize your savings, buy plain, dry oats in big canisters.
• Beans: Stockpile these pantry staples when they go on sale; dried beans will keep up for a year, and canned beans will last as long as five years.
• Peanut butter: Choose any brand of “natural” peanut butter. Use it as a spread on apple slices, or try making satay-style sauces with it.
• Canned tomatoes: Perfect for making your own marinara sauce or for tossing into soups and stews. Look for varieties with no salt added whenever possible.
• Whole-grain pasta: Add veggies and grilled chicken for a quick dinner, make pasta salad for a cool dish, or toss macaroni into a soup for some added fiber and texture.
• Whole-wheat bread: Perfect for brown bag lunch sandwiches throughout the week — if you’re living alone, store your loaf in the fridge or freezer to keep it from getting moldy.
• Low-sodium broth: Whether you go for vegetable or chicken, broth can help infuse flavor into simple grains like rice or quinoa.

Refrigerator

• Lean Ground Turkey: An excellent substitute for red meat in tacos, burgers, meatballs, chili, and meat sauce. Aim to purchase ground turkey that is at least 90 percent lean.
• Eggs: A low-cost, high-quality protein source. When stored properly in the fridge, raw eggs last about three weeks in the shell.
• Milk: Low-fat cow’s milk, soymilk, and unsweetened almond milk each contain calcium and vitamin D — two nutrients that are critical for all maintaining strong bones.
• Non-fat yogurt: A wholesome, protein and calcium-rich snack or breakfast option. To save money, buy the large 32-ounce tubs instead of the more expensive individual cartons.

Freezer

• Frozen vegetables: one of the greatest values in the grocery store — and they are just as nutritious as fresh. Generic versions are often cheaper than the popular name brands (unless they’re on sale).
• Frozen spinach: Thaw frozen chopped spinach and add it to everything — from turkey burgers to marinara sauce to lasagna to tacos.
• Frozen fruit: Just as nutritious as fresh fruit ones, and during the off-season months, it’s less expensive than imported fresh varieties.
• Frozen tilapia: This mild and versatile fish is really easy to cook and tends to be one of the cheaper varieties available.

Produce

• Sweet potato: Turn sweet potatoes into everyday favorites by using them to prepare oven fries, mashed potatoes, and stews. Or, for a super-easy side, pierce a whole sweet potato with a fork, wrap in a damp paper towel, and microwave for 4-5 minutes.
• Cabbage: Filled with cancer-fighting compounds, shred a head of cabbage to make a flavorful coleslaw or throw into soups and stews for a hearty touch. 
• Bag of onions: Onions are amazingly cost efficient flavor enhancers. They can be stored in the pantry for up to 2 months so feel free to buy in bulk.
• Bag of whole carrots: Carrots are a very versatile veggie. If you buy them whole, just cut them into sticks when you get home from the grocery store to have easy access for later. They last in the fridge for 2-3 weeks.
• Bananas: Probably one of the best bargains in the fruit department, bananas make a convenient grab-and-go snack, can easily be sliced into cereal or oatmeal, or layered on a peanut butter sandwich. Overripe bananas can be peeled and tossed in the freezer for future use in smoothies or baked goods recipes.
• Apples: Apple prices will depend on the variety. In general, Red Delicious and Golden Delicious are your best bargains, but feel free to mix it up with other types when they go on sale. They store well in the fridge (6-8 weeks), so don’t be afraid to get the bulk bags.

Flavorings

• Balsamic vinegar: Great low-calorie flavor enhancer for just about any entree or vegetable. You can also mix it with a touch of olive oil and seasonings for a low-calorie, low-salt salad dressing.
• Olive oil: Invest in a reusable oil mister and a bottle of olive oil could last you almost an entire year. The mister allows you to spray on a thin layer of oil to coat your pans, just enough to keep food from sticking.

Beverages

• Coffee: Coffee has been shown to help prevent memory loss and decrease the risk of certain cancers. But don‘t let your cup of joe be a calorie trap — be stingy with added milk and sugar.

Need something to make with your new groceries? How about an apple and oat cobbler, baked tilapia with spicy-tomato pineapple relish, or any of these dishes.

 

UPPING THE EDIBLE ANTE ($110 MAKEOVER)

Everything from Strategically Thrifty, plus:

Pantry

• Brown rice: Add your own seasonings to jazz up this simple whole grain, or try boiling in low-sodium broth instead of water to infuse a bit more flavor. 
• High-fiber cereal: Sprinkle on yogurt and fruit for a yummy parfait, and mix with nuts and dried fruit for an easy grab-and-go snack.

Refrigerator

• Low-fat cheese: For a great protein rich snack, part-skim mozzarella string cheese is perfect paired with a piece of fruit.
• Chicken breast: One of the leanest meats you can find, chicken breast is easy to cook and incorporate into just about any dish. Check out 10 ways to jazz up your chicken.
• Hummus: Healthy alternative to dips — and it can be used in place of mayonnaise on sandwiches.
• Silken tofu: Packed with protein and super easy to incorporate into smoothies and soups to make them creamy and indulgent.

Freezer

• Sunflower seeds: Like nuts, they’re high in healthy fats and protein. Toss them into a trail mix for a filling snack, or sprinkle on yogurt or oatmeal for some crunch.
• Ground flax seed: Flax seeds are a good source of omega-3 fats. Be sure to buy the ground variety, and store in the fridge or freezer to keep them lasting longer.
• Frozen broccoli: Similar to frozen spinach, frozen broccoli can be added to just about anything. Mix it right into burgers, omelets, stir-fries, meat loaf, and cream soups. Plus, it makes a great baked potato topping too.
• Frozen blueberries or raspberries: Eat straight out of the bag for a delicious “no added sugar” dessert or incorporate into smoothies or as topping on oatmeal.
• Frozen shrimp: Frozen shrimp can stay in the freezer for up to 9 months. They are a super lean source of quality protein, and only take about 5-10 minutes to cook up.

Produce

• Mushrooms: Simply sauté with garlic and olive oil for a simple side dish or fold into an omelet. You can even mix it into burger patties for some added nutrition.
• Garlic: This is a go-to flavor enhancer for just about any dish. Mince and throw into a stir-fry, blend into a pesto, or roast and spread on toast. Plus, garlic stays at room temperature for 3-5 months, or you can peel and store cloves in the freezer for up to a year.
• Melons: When melons are in season, bring home your favorite variety and chop into cubes. Store them in the freezer for an easy dessert or fancy ice cube, or mix with some low-fat cottage cheese for a refreshing snack. 
• Pineapple: When you can smell the sweetness of a pineapple, you know it’s ripe and ready for eating. Chop up chunks for an easy snack, simple dessert, or blend into smoothies.

Flavorings,

• Salsa: Spoon it on eggs, mix it into hummus, or use it to add some pizzazz to traditional chicken or turkey salad.

Beverages

• Seltzer: Buy naturally flavored seltzer in fun flavors and enjoy instead of soda. Also, use it to dilute your favorite fruit juice, or add it to white wine or vodka for a low-cal cocktail.

Treats

• Dark chocolate: Enjoy one ounce a day as a guilt-free indulgence….or grate shavings on yogurt or fresh fruit for an elegant touch.

New goods means new recipes, try making a shrimp and broccoli scampi, hummus “deviled” eggs, or any of these recipes. Download your cheat sheet here.

 

HEALTHY WIGGLE ROOM ($155 MAKEOVER)

Everything from Strategically Thrifty, Upping the Edible Ante, plus:

Pantry

• Lentils: This fiber and protein-packed legume cooks up quickly. Just simmer with diced tomatoes and seasonings for a hearty side dish, or add dry lentils to soups and stews to boost protein without relying on expensive meats. 
• Low-sodium marinara: If making your own sounds like a drag, buying the bottled variety (especially when it’s on sale) can be a major time-savor.
• 100 percent pure pumpkin puree: Stock up on this pantry staple whenever it’s on sale. It’s really tasty mixed into nonfat vanilla yogurt with a dash of cinnamon (tastes like pie!).

Refrigerator

• Greek yogurt: Provides twice the amount of protein compared to traditional yogurt — and is a terrific substitute for mayo and sour cream in recipes and dips.

Freezer

• Nuts: Pre-portion into plastic bags for nutritious on-the-go snacks. Buy in bulk and store in the freezer to extend shelf life.
• Frozen edamame: Steam or microwave a cup’s worth for a high-quality carbohydrate and protein-rich snack.
• Wild Salmon: Loaded with protein, omega 3 fats, and vitamin D, fresh salmon lasts no more than 2 days in the refrigerator so go for the frozen kind and defrost in the refrigerator when you’re ready to use.

Produce

• Organic sweet potato: Potatoes make the list of produce items that tend to be most contaminated by pesticides, so buy the organic variety whenever possible.
• Baby Carrots: These bite-sized carrots are super-convenient and can be eaten as a snack or tossed into stir-frys, cole slaws, soups, and salads.
• Organic apples: Apples make the list of produce items that tend to be most contaminated by pesticides, so buy organic versions whenever possible. 
• Organic kale: Kale is a serious “super green.” Saute with garlic and olive oil, or tear it up add mix with other raw and cooked veggies for a yummy salad. 
• Organic bell peppers: To get a hearty dose of vitamin C, slice up a bell pepper and much on it raw… or dip into hummus or salsa for a tasty, slimming snack.

Flavorings

• Canola oil: Another heart-healthy oil to add to the kitchen cabinet. Canola oil works better with higher heat cooking and has a more neutral flavor than olive oil. Be sure to pour into an oil mister to get the most bang for your buck!

Beverages

• Wine: Vino had to make the list! Sip slowly and savor the flavor… freeze leftover wine in ice cube trays and defrost for future recipes.

Your super-stocked pantry means even more options to cook. Try making vanilla cinnamon French toast, curried chicken salad with sweet green peas, or any of these recipes. 

 by Joy Bauer

Easing into grilling season

Memorial Day, originally created almost a century and a half ago to honor the soldiers who gave their lives in the Civil War, has become a national institution -- a time not only to pay our respects to those lost in all our wars, but also to gather with our families, friends, and communities to enjoy the simple pleasures of life in America.

 

The holiday was first held at this time of year because, by late May, flowers are in bloom everywhere to decorate the graves of the fallen. And the improving weather also makes the three-day weekend -- Congress officially declared Memorial Day the last Monday in May starting in 1971 -- a good way to anticipate summer with picnics and cookouts. That‘s why so many people now also consider Memorial Day the start of the grilling season, even though summer is still three weeks away.

 

Memorial Day grilling presents its own special challenges. The weather can still be variable, even where I live in Southern California, so you don‘t necessarily want to count on spending lots of time at the grill. That‘s why I like to ease into grilling season with recipes that can be prepared at least partially in the kitchen. And, since some people don‘t yet consider themselves "swimsuit-ready" and may be watching what they eat, it‘s not necessarily an ideal time to serve up robust food from the grill. So, apart from the simple fact that I like seafood and try to eat healthful foods, I often choose to grill fish for Memorial Day.

 

My recipe for Grilled Halibut with Tomatoes and Sweet Peppers meets both of those criteria. Most of its very simple cooking takes place in the kitchen where, while the grill heats up, you gently simmer a sauce of diced tomatoes, red bell peppers, garlic, onion, fresh herbs, and saffron: a mixture bursting with the bright, fresh flavors of the approaching season. Then, at the last minute, you very quickly grill fresh halibut fillets, which take just minutes to cook to perfect doneness, seared a nice, deep golden-brown on the outside and still moist within. (Feel free to substitute any other fresh fish you prefer.) Spoon the sauce onto a platter or plates, place the fish on top, garnish with a few basil leaves, and you‘re ready to eat.

 

This recipe offers one extra bonus appropriate to late springtime, too. Should the weather where you live turn cold or wet this coming weekend, you can just as easily cook the fish on an indoor grill, in a ridged stovetop grill pan, in a nonstick sauté pan, or under the broiler. No matter how you prepare it, the results will really make you feel like summer is just around the corner.

 

Grilled Halibut with Tomatoes & Sweet Peppers 

Serves 4 to 6

1/3 cup extra-virgin olive oil

1 medium yellow onion, minced

4 garlic cloves, minced

Pinch red pepper flakes

1 pound organic tomatoes, peeled, seeded, and diced

1 organic red bell pepper, cored, stemmed, seeded, deveined, and diced

Pinch saffron threads

Pinch chopped fresh thyme leaves

Pinch chopped fresh basil leaves, plus whole leaves for garnish

1/2 cup dry white wine

Salt

Freshly ground white pepper

2 pounds fresh halibut fillet, cut into 4 or 6 equal portions

Preheat the grill.

Meanwhile, in a heavy saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion, garlic, and pepper flakes and saute, stirring, frequently, until they begin to soften, about 3 minutes. Stir in the tomatoes, bell pepper, saffron, thyme, basil, and wine. Continue cooking over medium heat, stirring occasionally, until the mixture is thick, about 30 minutes. Season to taste with salt and pepper. Cover and keep warm.

 

When the grill is hot, brush the remaining olive oil all over the halibut and season lightly on both sides with salt and pepper. Grill the fish until nicely seared but still moist in the center, 2-1/2 to 3 minutes per side.

 

To serve, spoon the tomato-pepper mixture into the center of heated dinner plates or a serving platter. Place the grilled halibut fillets on top and garnish with basil leaves. Serve immediately.