HALIBUT WITH PEPPER SALSA
The Sonoma Diet
by Connie Guttersen
Prep: 25 Minutes
Broil: 4 To 6 Minutes Per 1/2-Inch Thickness
Makes: 4 Servings
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon grated fresh ginger
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup coarsely chopped and/or yellow bell pepper
• 1/2 cup chopped, seeded cucumber
• 2 tablespoons thinly sliced green onion
• 2 tablespoons chopped fresh cilantro
• 1/2 of a small fresh jalapeno chile pepper, seeded and finely chopped*
• 1 teaspoon toasted sesame oil
• 4 4-ounce fresh or frozen halibut steaks, 3/4 to 1 inch thick
• 1 teaspoon sesame seeds
• Chinese (Napa) cabbage leaves (optional)
1. For pepper salsa, in a small bowl combine vinegar, soy sauce, and ginger. In another small bowl combine 2 tablespoons of the vinegar mixture and the black pepper; set aside. To the remaining vinegar mixture, add bell pepper, cucumber, green onion, cilantro, jalapeno pepper, and sesame oil; toss to coat. Cover and chill until serving time or up to 1 hour.
2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Brush steaks with the reserved 2 tablespoons vinegar mixture. Sprinkle with sesame seeds. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. (If steaks are 1 inch thick, turn once halfway through broiling.) If desired, line serving plates with cabbage leaves. Place fish on cabbage leaves and serve with pepper salsa.
*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts per serving: 150 cal., 3 g total fat (0 g sat. fat), 36 mg chol., 525 mg sodium, 3 g carbo., 1 g fiber, 25 g pro.