Grilled Halibut over Corn and Asparagus with Asian Dressing
(makes 4 servings)
| 2 | cups (340 g) fresh or frozen corn kernels |
| 4 | ounces (120 g) fresh asparagus, trimmed |
| 4 | 5-ounce (150 g) halibut steaks, skinned |
| 6 | cups (255 g) mixed greens, washed and crisped |
| Asian Dressing: |
| 1 1/2 | tablespoons (22.5 ml) canola oil |
| 1/3 | cup (30 g) cilantro leaves, washed and chopped |
| 1/2 | teaspoon (2.5 ml) grated or minced fresh ginger |
| 1 | teaspoon (5 m) low-sodium soy sauce |
| 3 | tablespoons (45 ml) fresh orange juice |
| 1 | tablespoon (15 ml) rice wine vinegar |
| 1/4 | teaspoon (1.25 ml) dark sesame oil |
| 1/4 | teaspoon (1.25 ml) garlic powder |
| 1/4 | teaspoon (1.25 ml) salt (optional) |
| 1/6 | teaspoon (0.6 ml) crushed red pepper flakes (optional) |
- Light the grill or preheat the broiler.
- Combine all ingredients for the dressing; set aside to allow flavors to blend.
- Bring a medium pot of water to a boil; add corn kernels and cook for 3 minutes. Drain and place in a salad bowl.
- Cook asparagus in boiling water to cover until just tender, about 2 minutes for pencil thin asparagus. Drain and add to salad bowl.
- Grill or broil the halibut for 5 to 6 minutes per side until done, turning once
- Add the greens to the salad bowl. Whisk the dressing and pour over greens and vegetables. Toss and divide between 4 serving plates.
- Top each plate with a grilled halibut steak. If desired, garnish with cilantro sprigs.
| Per Serving: | 298 calories (29% calories from fat), 34 g protein, 10 g total fat (1.4 g saturated fat), 20 g carbohydrate, 4 g dietary fiber, 45 mg cholesterol, 160 mg sodium |
| Diabetic Exchanges: | 4 lean meat, 1 carbohydrate (1 bread/starch), 1 vegetable |
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