Keto Five-Spice Halibut on Gingered Vegetables

DifficultyDifficult
Yield4 servings
Prep15 mins
Cook15 mins

5.2g

Net Carbs

38.1g

Protein

22.1g

Fat

2.4g

Fiber

385

Calories

Keto Five-Spice Halibut on Gingered Vegetables

Ingredients:

  • 1 teaspoon Sambal Oelek Ground Fresh Chili Paste
  • 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
  • 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
  • 2 tablespoons Tamari Soybean Sauce
  • 2 tablespoons Sodium and Sugar Free Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1/8 teaspoon Salt
  • 1 1/2 teaspoons Chinese Five Spice Blend
  • 2 medium (4-1/8" long) Scallions or Spring Onions
  • 1 teaspoon Garlic
  • 24 ounces Atlantic and Pacific Halibut
  • 1/8 dash Black Pepper
  • 1/8 cup Cilantro (Coriander)
  • 4 tablespoons Peanut Oil
  • 2 teaspoons Ginger
  • 8 ounces Cabbage
  • 1/3 ounce Dried Whole Sesame Seeds

Directions:

  1. For dressing: In a large bowl, combine soy sauce, rice wine vinegar, sugar substitute, chile paste and minced garlic.
  2. Slowly whisk in 2 tablespoons peanut and 1 tablespoon sesame oils until dressing thickens slightly. Stir in cilantro and set aside.
  3. For fish: Sprinkle fish with salt, pepper and five-spice powder. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat.
  4. Cook fish until just cooked through, about 4 minutes per side. Transfer to a plate and cover to keep warm.
  5. For vegetables: Heat remaining peanut oil in skillet and sauté minced ginger until aroma is released, about 1 minute. Add shredded cabbage and thinly sliced red pepper, cover and cook until crisp-tender, about 3 minutes.
  6. Remove from heat, add dressing and toss to coat vegetables. Divide warm salad onto four plates. Top each plate with one fish fillet and garnish with a sprinkling of green onions and toasted sesame seeds (optional).

FIND MORE RECIPES

We think you might like