Grilled Halibut over Corn and Asparagus with Asian Dressing
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Asparagus | 6 spears (90g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (340 g) fresh or frozen corn kernels
- 4 ounces (120 g) fresh asparagus, trimmed
- 4 5-ounce (150 g) halibut steaks, skinned
- 6 cups (255 g) mixed greens, washed and crisped
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Directions
Light the grill or preheat the broiler.
Combine all ingredients for the dressing; set aside to allow flavors to blend.
Bring a medium pot of water to a boil; add corn kernels and cook for 3 minutes.
Drain and place in a salad bowl.
Cook asparagus in boiling water to cover until just tender, about 2 minutes for pencil thin asparagus.
Drain and add to salad bowl.
Grill or broil the halibut for 5 to 6 minutes per side until done, turning once add the greens to the salad bowl.
Whisk the dressing and pour over greens and vegetables.
Toss and divide between 4 serving plates.
Top each plate with a grilled halibut steak.
If desired, garnish with cilantro sprigs.