Five Spice Halibut On Gingered Vegetables
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=== DRESSING === 1 tablespoon sesame oil 2 tablespoons peanut oil 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons chopped fresh cilantro 1 packet sugar substitute 1 teaspoon 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 five spice powder 2 tablespoons peanut oil; divided 2 teaspoons minced fresh ginger 1 package broccoli coleslaw - (8 oz) = (or regular coleslaw mixture) 1 red pepper; thinly sliced 2 green onions; sliced 2 teaspoons sesame seeds; toasted
For dressing: In a large bowl, mix sesame and peanut oils, soy sauce, rice wine vinegar, cilantro, sugar substitute, and chili paste.
French Bistro SaladFrench Bistro Salad none === DRESSING === 2 tablespoons fresh lemon juice 1 teaspoon mustard 3/4 teaspoons salt 1/4 teaspoon freshly-ground black pepper 1/2 cup extra-virgin olive oil === SALAD === 4 large eggs 12 slices...
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.
Fried Dill PicklesFried Dill Pickles none 1 cup Atkins Bake Mix 1/4 cup oat flour 2 tablespoons Vital Wheat Gluten Flour 1...
Carbohydrates: 7.5 grams Net Carbs: 5 grams Fiber: 2.5 grams Protein: 38 grams Fat: 22 grams Calories: 381
Source: S(Formatted for MC6): "06-03-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 18g Fat (88.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 518mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
-- -Alan
