Grilled Halibut over Corn and Asparagus with Asian Dressing

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 4 servings

Ingredients

 * 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

 * 1½ tablespoons (22.5 ml) canola oil
 * ⅓ cup (30 g) cilantro leaves, washed and chopped
 * ½ 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
 * ¼ teaspoon (1.25 ml) dark sesame oil
 * ¼ teaspoon (1.25 ml) garlic powder
 * ¼ teaspoon (1.25 ml) salt (optional)
 * ⅙ teaspoon (0.6 ml) crushed red pepper flakes (optional)

Directions

 * 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.
 * 4) Drain and place in a salad bowl.
 * 5) Cook asparagus in boiling water to cover until just tender, about 2 minutes for pencil thin asparagus.
 * 6) Drain and add to salad bowl.
 * 7) Grill or broil the halibut for 5 to 6 minutes per side until done, turning once add the greens to the salad bowl.
 * 8) Whisk the dressing and pour over greens and vegetables.
 * 9) Toss and divide between 4 serving plates.
 * 10) Top each plate with a grilled halibut steak.
 * 11) If desired, garnish with cilantro sprigs.

Nutritional information
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