Grilled Halibut over Corn and Asparagus with Asian Dressing

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

http://www.diabetic-recipes.com/recipes/MAY98_1.1.htm

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group