Atkins Fish Recipes

Ingredients:

4 steak (6 oz) halibut, ~1' thick
salt and pepper
1/2 tbsp five spice powder
2 tbsp peanut oil, divided
2 tsp gingerroot, minced
1 package broccoli coleslaw/regular coleslaw, mixture
1 red bell pepper, thinly sliced
2 medium scallion, sliced
2 tsp sesame seeds, toasted

DRESSING

1 tbsp sesame oil
2 tbsp peanut oil
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp fresh cilantro, chopped
1 packet sugar substitute
1 tsp garlic chile paste (optional)

Instructions:

Five-spice, a Chinese spice blend made from star anise, fennel, Szechwan
peppercorns, cloves and cinnamon. Its available in most supermarkets.

1. For dressing: In a large bowl, mix sesame and peanut oils, soy sauce,
rice wine vinegar, cilantro, sugar substitute, and chili paste.

2. Sprinkle fish with salt, pepper and five-spice powder.

3. Heat 1 tbs 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.

4. Heat remaining oil in skillet, cook ginger 1 minute; add broccoli slaw
and red pepper. Cover and cook 2-3 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 medium scallion and toasted sesame seeds.

Prep time: 25 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 7.5 grams Net Carbs: 5 grams

Fiber: 2.5 grams

Protein: 38 grams

Fat: 22 grams

Calories: 381

Servings: 4