Recipes: Grilled Halibut Dinner

the recipes

may 98

Grilled Halibut Dinner

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)

1.	Light the grill or preheat the broiler.
2.	Combine all ingredients for the dressing; set aside to allow flavors to blend.
3.	Bring a medium pot of water to a boil; add corn kernels and cook for 3 minutes. Drain and place in a salad bowl.
4.	Cook asparagus in boiling water to cover until just tender, about 2 minutes for pencil thin asparagus. Drain and add to salad bowl.
5.	Grill or broil the halibut for 5 to 6 minutes per side until done, turning once
6.	Add the greens to the salad bowl. Whisk the dressing and pour over greens and vegetables. Toss and divide between 4 serving plates.
7.	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

Lemon Watermelon with Sorbet

(makes 4 Servings)

4	cups (640 g) cubed watermelon (seedless variety or seeds removed)
1/2	teaspoon (2.5 ml) grated lemon zest
1/2	tablespoon (7.5 ml) fresh lemon juice
1	cup (192 g) no sugar added sorbet in your choice of flavor

1.	Toss the watermelon cubes with the lemon zest and lemon juice.
2.	Divide between 4 dessert dishes; top each with 1/4 cup (48 g) sorbet.
3.	Serve at once.

Per Serving:	73 calories (8% calories from fat), 1 g protein, 1 g total fat (0.2 g saturated fat), 17 g carbohydrate, trace dietary fiber, 0 cholesterol, 3 md sodium
Diabetic Exchanges:	1 carbohydrate (1 fruit)

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