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