Low Fat Asian Halibut In Foil Food

LOW FAT ASIAN HALIBUT IN FOIL

Low Fat Asian Halibut in Foil image

Cooking in foil packs is so easy and fun...I might try this recipe for a camping trip. From Fiona Hayne's Low Fat About.come blog: "Fresh Alaskan halibut makes an appearance in stores in early spring, and is a real treat. This mild, firm-textured fish can be matched with a variety of flavors. This Asian-accented version is cooked in foil, which is a wonderfully healthy and convenient way to prepare fish, meat and vegetables, locking in all the nutrients. Enjoy with whole grain rice."

Provided by Stephanie Z.

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

20 ounces halibut fillets (about 4)
1/2 cup carrot, julienned
1/2 cup zucchini, julienned
1/2 cup broccoli floret
1/4 cup onion, chopped
2 teaspoons fresh ginger, grated and peeled
2 tablespoons rice vinegar
2 teaspoons sesame oil

Steps:

Preheat oven to 450 degrees.
Tear off 4 sheets of foil wrap, 12 inches by 18 inches each. Place halibut fillets in center of foil sheets. Top with vegetables.
Combine ginger, vinegar and oil in a small bowl. Drizzle a little over each fish and vegetable mound.
Close the foil packets by bringing the sides up and folding the edge over twice, then sealing the ends in the same way. Leave enough room inside for air to circulate.
Place foil packets on a large cookie sheet and bake for 15-18 minutes (or you can cook it over a campfire!).

Nutrition Facts : Calories 235.5, Fat 6.6, SaturatedFat 0.9, Cholesterol 58.6, Sodium 112.4, Carbohydrate 3.5, Fiber 0.7, Sugar 1.3, Protein 38.8

LOW-FAT BROILED FISH WITH CITRUS-GRAPE SAUCE

Low-Fat Broiled Fish with Citrus-Grape Sauce image

Make and share this Low-Fat Broiled Fish with Citrus-Grape Sauce recipe from Food.com.

Provided by Dancer

Categories Halibut

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 lbs halibut steaks or 1 1/4 lbs shark steaks, about 3/4" thick (fresh or frozen)
1/2 teaspoon lemon-pepper seasoning
1/4 cup green onion, thinly sliced
1/2 teaspoon orange rind, finely shredded
1 1/4 cups orange juice
1 tablespoon cornstarch
1/4 teaspoon salt
3 oranges, peeled, sectionedand seeded
1 cup green seedless grape, halved
2 tablespoons dry sherry (optional)

Steps:

Thaw fish, if frozen. Sprinkle both sides of fish with lemon-pepper seasoning.
Spray the unheated rack of a broiler pan with nonstick coating. Place fish on rack of broiler pan.
Broil 4" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork.
Meanwhile, spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender.
In a bowl combine orange peel, orange juice, cornstarch, and salt.
Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Add orange sections, grapes, and if desired, sherry.
Heat through. Spoon sauce over fish.

Nutrition Facts : Calories 117, Fat 0.3, SaturatedFat 0.1, Sodium 148.1, Carbohydrate 28.8, Fiber 3.1, Sugar 21.7, Protein 1.9

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