Grilled Halibut Over Corn And Asparagus With Asian Dressing

Recipe Ingredients

2 cups	125g / 4.4oz	Fresh or frozen corn kernels
4 oz	113g	Fresh asparagus - trimmed
4		Halibut steaks - (5 oz ea) - skinned
6 cups	660g / 23oz	Mixed greens - washed, crisped
		Asian Dressing
1 1/2 tablespoons	22ml	Canola oil
1/3 cup	5.3g / 0.2oz	Cilantro leaves - washed, chopped
1/2 teaspoon	2.5ml	Grated or minced fresh ginger
1 teaspoon	5ml	Low-sodium soy sauce
3 tablespoons	45ml	Fresh orange juice
1 tablespoon	15ml	Rice wine vinegar
1/4 teaspoon	1.3ml	Dark sesame oil
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Salt - (optional)
1/8 teaspoon	0.6ml	Crushed red pepper flakes - (optional)

Recipe Instructions

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.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Lean Meat, 1 Carbohydrate (1 Bread/Starch), 1 Vegetable.

Nutrition Facts: 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.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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