Thai-Style Halibut on Lemon Grass Skewers - 2g Carbs
From: Alaska Seafood Marketing
Fresh lemon grass skewers add a fragrant citrus note to halibut.
Servings: 4
2 Tbsp vegetable oil
1 Tbsp green curry paste
1 Tbsp freshly grated gingerroot
1 Tbsp rice wine vinegar
1 tsp nam pla or bottled Thai fish sauce
1 tsp toasted sesame oil
1 1/2 lb Alaska Halibut steaks or fillets, skin and bones removed, cut into 1 1/2-inch pieces
12 fresh lemon grass stalks, about 1/4-inch in diameter and 6 inches long
In small bowl, thoroughly blend oil, curry paste, ginger, rice wine vinegar, fish sauce and sesame oil. Brush paste on Alaska Halibut pieces; cover and refrigerate 30 minutes.
Preheat grill or broiler/oven to medium-high heat. Thread halibut onto lemon grass skewers, 2 to 3 pieces per skewer. Place skewers on well-oiled grill or spray-coated broiling pan. Grill or broil halibut 5 inches from heat source, 4 to 5 minutes per side, turning once during cooking. Cook just until fish is opaque throughout.
Notes:
If using the packaged lemon grass stalks available in the produce section of the grocery store, you can cut them lengthwise into 4 more slender stalks to use as skewers.
Green curry paste, Thai fish sauce and toasted sesame oil are available in the Asian section of the store.
Servings: 4
Nutrition per Serving: 215 Calories, 10g Fat, 44mg Cholesterol, 167mg Sodium, 29g Protein, 2g Carbs
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment