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Grilled Halibut over Corn and Asparagus
Source: dLife

Grilled halibut served over a corn and asparagus garden salad with an Asian inspired dressing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 408.3
Total Carbs 22.8 g
Dietary Fiber 3.6 g
Sugars 4.0 g
Total Fat 11.6 g
Saturated Fat 1.2 g
Unsaturated Fat 3.2 g
Potassium 666.8 mg
Protein 52.4 g
Sodium 188.9 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 Starch , 7 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Grilled Halibut and Salad
2 cup  frozen sweet corn kernels
4 oz  fresh asparagus
1 lb  raw halibut fillets
6 cup  salad greens

Asian Dressing
1 1/2 tbsp  canola oil
0.3333 cup  fresh cilantro
0 1/2 tsp  fresh ginger root
1 tsp  low sodium soy sauce
3 tbsp  orange juice
1 tbsp  rice vinegar
0 1/4 tsp  sesame oil
0 1/4 tsp  garlic powder
0 1/4 tsp  salt
0 1/4 tsp  hot red pepper flakes
Grilled Halibut and Salad
  1. Preheat grill to medium.
  2. Make dressing using directions below.
  3. Place corn in small saucepan, covered with water. Bring to boil and cook 3 minutes.
  4. Drain corn and place in salad bowl.
  5. Cut asparagus into 1" pieces.
  6. Place asparagus in saucepan, covered with water. Bring to boil and cook 2 minutes, until just tender.
  7. Drain asparagus and add to salad bowl.
  8. Grill halibut 5 to 6 minutes per side until done, turning once.
  9. Add greens to salad bowl. Whisk dressing, drizzle over greens and vegetables. Toss and divide between 4 serving plates.
  10. Top each plate with grilled halibut steak.
Asian Dressing
  1. In small bowl, combine all ingredients.
  2. Whisk to blend well. Set aside.

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