Five Spice Halibut on Gingered Vegetables - 20g Carbs, 3g Fiber
Dressing:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons granular sugar substitute
1 teaspoon chile paste
1 teaspoon chopped garlic
2 tablespoons peanut oil
1 tablespoon sesame oil
2 tablespoons fresh cilantro, chopped
Fish:
4 8 ounce halibut steaks, 1-inch thick
salt and freshly ground black pepper
1/2 tablespoon five spice powder
2 tablespoons peanut oil, divided
Vegetables:
2 teaspoons fresh ginger, grated or minced
1 16 ounce package broccoli slaw or regular coleslaw mix
1 medium red bell pepper, thinly sliced
2 green onions, sliced
2 teaspoons sesame seeds, toasted
Dressing: In a large bowl, combine soy sauce, rice wine vinegar, sugar substitute, chile paste and garlic. Slowly whisk in peanut and sesame oils until dressing thickens slightly. Stir in cilantro and set aside.
Fish: Sprinkle fish with salt, pepper and five-spice powder. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook fish until just cooked through, about 4 minutes per side. Transfer to a plate and cover to keep warm.
Vegetables: Heat remaining oil in skillet and saute ginger until aroma is released, about 1 minute. Add broccoli slaw and red pepper, cover and cook until crisp-tender, about 3 minutes. Remove from heat, add reserved dressing and toss to coat.
Divide warm salad onto four plates. Top each plate with one fish fillet and garnish with a sprinkling of green onions and toasted sesame seeds.
Makes 4 servings.
Calories 513, Fat 26 g, Carbs 20 g, Sodium 670 mg, Fiber 3 g.
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