Email to Phyllis_ aka_ Filus      

Maple-Hoisin Glazed Halibut (broil) -- e-w

Source of Recipe

BH&G New Dieter’s Cookbook 2003
Maple-Hoisin Glazed Halibut (broil) -- e-w
Serves: 4

4 5-oz. fresh – or – frozen halibut steaks, 1 inch thick

3 T. hoisin sauce
2 T. seasoned rice vinegar
2 T. maple syrup
1 tsp. grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper

1/4 tsp. coarsely ground black pepper

Optional: Shredded napa cabbage

Thaw fish, if frozen. Rinse fish, pat dry. In a small bowl, stir together the next 6 ingredients. Set aside

Preheat broiler. Sprinkle fish with black pepper. Place fish on the greased unheated rack of a broiler pan. Broil fish 4-inches from the heat for 5 minutes. Brush with glaze; turn fish. Brush with remaining glaze. Broil for 3-7 minutes more or until fish flakes easily when tested with a fork. If desired. Serve on a bed of napa cabbage.

One halibut steak equals: 210 calories…4 gm fat (1 gm saturated)…45 mg cholesterol…285 mg sodium…13 gm carbohydrate…0 gm fiber…30 gm protein +++EXC: 1 starch…4 meat +++WWP:5