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Poached Halibut with Asian Vegetable Mix
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
2 Fat , 1 Vegetables , 1/2 Fruits , 1 Starch , 10 1/2 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 1/2 lb  raw halibut fillets
0 1/2 lb  soba noodles
8 cup  low sodium vegetable broth
1 cup  orange juice
0 1/2 cup  low sodium soy sauce
0 1/4 cup  fresh lemon juice
0 1/4 cup  cooking sherry
0 1/2 cup  fresh ginger root
4 oz  fresh carrots
0 1/2 each  medium red bell peppers
2 cup  chopped bok choy
2 each  scallions
2 tbsp  sesame oil
Directions
  1. Bring a large pot of water to a rapid boil.
  2. Rinse the fish, pat dry, and refrigerate until ready to poach.
  3. Stir the noodles into the boiling water and cook until al dente. Drain, and set aside, covered.
  4. In a large saucepan, combine the vegetable stock, orange juice, soy sauce, lemon juice, and sherry.
  5. 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.
  6. When the bok choy is wilted, about 2 minutes, remove the vegetables from the broth with a slotted spoon and set them aside.
  7. 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.
  8. Meanwhile, in individual bowls, make a bed of noodles and top the noodles with some of the vegetables.
  9. When the fish is ready, ladle on a fillet and some broth. Top each serving with scallions and a few drops of sesame oil.

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