Grilled Halibut & Leeks w Mustard Vinaigrette - 7g Carb, 1g Fiber
From: Better Homes and Gardens
Makes 4 servings
Prep: 20 minutes
Grill: 8 minutes
1 1/4 lb fresh or frozen halibut steaks, cut 1 inch thick
2 Tbsp white balsamic vinegar
2 Tbsp coarse-grain mustard
1 Tbsp water
4 tsp olive oil
1 clove garlic, minced
4 small leeks
3 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
Yellow pear-shaped tomatoes, halved (optional)
Fresh chives (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut
into 4 serving-size pieces. Refrigerate fish until needed. In a small
bowl, whisk together white balsamic vinegar, mustard, the water, 2
teaspoons of the olive oil, and the 1 clove garlic. Set aside.
2. Trim roots and cut off green tops of leeks; remove 1 or 2 outer
white layers. Wash well (if necessary, cut a 1-inch slit from bottom
end to help separate layers for easier washing). Drain. In a medium
saucepan, combine leeks and a small amount of water. Bring to boiling;
reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush
with 1 teaspoon of the remaining olive oil.
3. In a small bowl, stir together the remaining 1 teaspoon olive oil,
the 3 cloves garlic, the salt, and pepper. Spread evenly over fish;
rub in with your fingers.
4. Place fish and leeks on the greased rack of an uncovered grill
directly over medium coals. Grill for 8 to 12 minutes or until fish
flakes easily when tested with a fork, gently turning fish and leeks
once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among
four shallow bowls. Drizzle with vinegar mixture. If desired, garnish
with tomato halves and chives.
Makes 4 servings
Nutrition facts per Serving:
231 Calories, 8g Total fat, 1g Saturated fat, 45mg Cholesterol,
331mg Sodium, 7g Carb, 1g Fiber, 30g Protein
Exchanges: 1 1/2 vegetables, 4 very lean meat, 1 fat