Sweet & Sour Halibut
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 3 | tablespoons |
rice vinegar
or cider vinegar |
|
| 3 | tablespoons |
ketchup
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 1 | clove |
garlic
minced |
|
| ¾ | teaspoon |
ginger
ground |
|
| 4 | each |
halibut
about 1 1/2 pounds |
*
|
| 1 | each |
sweet red bell peppers
halved and seeded |
|
| 1 | each |
green bell peppers
halved and seeded |
|
| 2 | each |
scallions, spring or green onions
cut in 2 inch ulienne strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 45 | ml |
rice vinegar
or cider vinegar |
|
| 45 | ml |
ketchup
|
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 1 | clove |
garlic
minced |
|
| 3.8 | ml |
ginger
ground |
|
| 4 | each |
halibut
about 1 1/2 pounds |
*
|
| 1 | each |
sweet red bell peppers
halved and seeded |
|
| 1 | each |
green bell peppers
halved and seeded |
|
| 2 | each |
scallions, spring or green onions
cut in 2 inch ulienne strips |
|
Directions
Preheat the grill to medium heat.
When ready to cook, spray the rack--off the grill--with nonstick cooking spray.
In a nonaluminum pan or large shallow bowl, combine the brown sugar, ¼ cup water, the vinegar, ketchup, soy sauce, garlic, and ginger.
Measure out ¼ cup of the mixture and set aside.
Add the halibut to the mixture remaining in the pan, turning to coat.
Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened.
When cool enough to handle, peel the peppers and cut them into thin strips.
Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque.
Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve.
