Soy-Ginger Steamed Halibut with Vegetables

recipe
Use precut vegetables from the produce aisle to save time.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 10 %
Fat 5.1 g
Satfat 0.6 g
Monofat 1.8 g
Polyfat 1.8 g
Protein 44.1 g
Carbohydrate 53.1 g
Fiber 5.5 g
Cholesterol 54 mg
Iron 3.6 mg
Sodium 504 mg
Calcium 129 mg

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon minced peeled fresh ginger
2 1/2 teaspoons minced seeded jalapeño (1 small)
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
1 cup sugar snap peas, trimmed
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1 cup julienne-cut red bell pepper (1 large)
4 (6-ounce) halibut fillets, skinned
8 ounces buckwheat soba noodles
1/4 cup chopped fresh cilantro

Preparation

Preheat oven to 425°.

Combine first 4 ingredients, stirring with a whisk. Set aside.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 2 tablespoons carrot, 1 tablespoon onions, 1/4 cup sugar snap peas, 1/4 cup mushrooms, and 1/4 cup bell pepper on half of each foil sheet. Dip fillets into soy mixture, turning to coat evenly. Place one fillet on each mound of vegetables. Spoon remaining soy mixture evenly over each serving. Fold foil over halibut; tightly seal edges. Place packets on a baking sheet. Bake at 425° for 13 minutes. Remove from oven; let stand 3 minutes.

While packets bake, cook soba according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place 1 cup soba on each of 4 plates. Top each serving with contents of 1 packet. Sprinkle each serving with 1 tablespoon cilantro. Serve immediately.

Wine note: Soy, which is salty, and jalapeños, which have a fiery heat, both need a fruity wine to cushion their impact. A California riesling works well. Most California rieslings are very fruity and less crisp than their European counterparts. Try Jekel Riesling 2005 from Monterey ($13). --Karen MacNeil

Note:

Laura Martin,

April 2007
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