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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Poached Halibut with Asian Vegetable Mix

Source: dLife

Asian-inspired halibut dish combines the spicy warmth of ginger with the sparkle of citrus.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	633.9

Total Carbs	36.1 g

Dietary Fiber	3.0 g

Sugars	10.9 g

Total Fat	15.3 g

Saturated Fat	2.2 g

Unsaturated Fat	2.7 g

Potassium	1368.8 mg

Protein	78.6 g

Sodium	1645.1 mg

Dietary Exchanges 15.3 Fat, 0.8 Vegetables, 0.5 Fruits, 0.7 Starch, 10.3 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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Servings

Ingredients

1.5
1 1/2 lb raw halibut fillets 0.5
0 1/2 lb soba noodles 8.0
8 cup low sodium vegetable broth 1.0
1 cup orange juice 0.5
0 1/2 cup low sodium soy sauce 0.25
0 1/4 cup fresh lemon juice 0.25
0 1/4 cup cooking sherry 0.5
0 1/2 cup fresh ginger root 4.0
4 oz fresh carrots 0.5
0 1/2 each medium red bell peppers 2.0
2 cup chopped bok choy 2.0
2 each scallions 2.0
2 tbsp sesame oil

Directions

Bring a large pot of water to a rapid boil.
Rinse the fish, pat dry, and refrigerate until ready to poach.
Stir the noodles into the boiling water and cook until al dente. Drain, and set aside, covered.
In a large saucepan, combine the vegetable stock, orange juice, soy sauce, lemon juice, and sherry.
Bring to a boil and add the ginger, carrots, and bell pepper. Reduce the heat and simmer for 2 or 3 minutes, until the carrots are almost tender, then add the bok choy.
When the bok choy is wilted, about 2 minutes, remove the vegetables from the broth with a slotted spoon and set them aside.
Return the broth to a boil and carefully ease the fish into the broth. Simmer for 3 to 5 minutes, just until the fish flakes easily with a fork.
Meanwhile, in individual bowls, make a bed of noodles and top the noodles with some of the vegetables.
When the fish is ready, ladle on a fillet and some broth. Top each serving with scallions and a few drops of sesame oil.