Five Spice Halibut On Gingered Vegetables

Recipe Ingredients

		Dressing
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Chopped fresh cilantro
1		Sugar substitute
1 teaspoon	5ml	Garlic chile paste - (optional)
		Halibut and Vegetables
4		Halibut steaks, 1" thick - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 tablespoon	7.5ml	Five spice powder
2 tablespoons	30ml	Peanut oil - divided
2 teaspoons	10ml	Minced fresh ginger
1		Broccoli coleslaw - (8 oz)
		= (or regular coleslaw mixture)
1		Red pepper - thinly sliced
2		Green onions - sliced
2 teaspoons	10ml	Sesame seeds - toasted

Recipe Instructions

For dressing: In a large bowl, mix sesame and peanut oils, soy sauce, rice wine vinegar, cilantro, sugar substitute, and chili paste.

Sprinkle fish with salt, pepper and five-spice powder.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook fish 5 minutes, per side, until just cooked through. Transfer to a plate; cover to keep warm.

Heat remaining oil in skillet, cook ginger 1 minute; add broccoli slaw and red pepper. Cover and cook 2 to 3 minutes, until crisp-tender. Remove from heat; add dressing; toss to coat vegetables. Divide warm salad onto four plates. Arrange one fish filet over each salad; garnish with a sprinkling of green onions and toasted sesame seeds.

This recipe yields 4 servings.

Carbohydrates: 7.5 grams

Net Carbs: 5 grams

Fiber: 2.5 grams

Protein: 38 grams

Fat: 22 grams

Calories: 381

Source:
Atkins Cookbook at http://atkinscenter.com

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