Low Carb Fish Recipes

Ingredients:

1 === dressing ===
1 tbsp sesame oil
2 tbsp peanut oil
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp chopped fresh cilantro
1 packet sugar substitute
1 tsp garlic chile paste, (optional)
1 === halibut and vegetables ===
4 halibut steaks, 1 thick - (6 oz ea
1 salt, to taste
1 freshly-ground black pepper, to taste
1/2 tbsp five spice powder
2 tbsp peanut oil, divided
2 tsp minced fresh ginger
1 package broccoli coleslaw - (8 oz)
1 = (or regular coleslaw mixture)
1 red pepper, thinly sliced
2 green onions, sliced
2 tsp sesame seeds, toasted

Instructions:

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 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.

Carbohydrates: 7.5 grams
Net Carbs: 5 grams
Fiber: 2.5 grams
Protein: 38 grams
Fat: 22 grams
Calories: 381

Servings: 4