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Ingredientes
- 1 Tbsp. sesame oil
- 2 Tbsp. peanut oil
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. minced fresh cilantro
- 1 pkt sugar substitute
- 1 tsp garlic chile paste (optional)
- 4 x halibut steaks, 1" thick - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1/2 Tbsp. five spice pwdr
- 2 Tbsp. peanut oil divided
- 2 tsp chopped fresh ginger
- 1 pkt broccoli coleslaw - (8 ounce) (or possibly regular coleslaw mix)
- 1 x red pepper thinly sliced
- 2 x green onions sliced
- 2 tsp sesame seeds toasted
Direcciones
- 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 pwdr.
- Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook fish 5 min, per side, till just cooked through. Transfer to a plate; cover to keep hot.
- Heat remaining oil in skillet, cook ginger 1 minute; add in broccoli slaw and red pepper. Cover and cook 2 to 3 min, till crisp-tender. Remove from heat; add in dressing; toss to coat vegetables. Divide hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 156 | 90% |
| Total Fat 17.64g | 22% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 106mg | 3% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.59g | 1% |
| Protein 1.13g | 2% |
