Recipes ofanjee barber

Registered Dietitian Nutritionist · 1052776

Let food be thy medicine


Halibut with Rice Wine

Friday, June 21, 2019
or1 teaspoon vegetable oil
or1 shallots, finely chopped
or2 cloves of garlic, raw (6 g), finely chopped
or1 tbsp black bean sauce
or1/2 mirin (Japanese sweet wine)
or1 tbsp of soy sauce made or tamari
or1 tbsp rice vinegar
or24 oz -6 4 ounce filets, skin removed
or1 tsp of oil, sesame, salad or cooking (5 g)
or1/4 tsp, ground of spices, pepper, black (1 g)
or2 tablespoons chopped fresh cilantro
Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate. Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
Nutritional information
Per 100 gPer portion (150 g)% DRI
Energy106 kcal158 kcal8 %
Fat2 g3 g5 %
Fatty acids, total saturated0 g1 g3 %
Cholesterol37 mg56 mg19 %
Sodium172 mg257 mg11 %
Carbohydrate3 g4 g1 %
Sugars1 g2 gremove
Fiber0 g1 g2 %
Protein15 g22 gremove