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Halibut with Chili Garlic Vinaigrette and Wasabi Cream

Usually, we think of fish during the summer months, but the bold flavors of the Vinaigrette and Wasabi Cream warm us on even the coldest of days. There are so few Carbs, reduce or increase the heat in the sauces to suit your preferences.

Course Main Course
Cuisine Asian, Japanese, North American
Keyword Chili Garlic Sauce, Halibut, Sour Cream, Sriracha, Wasabi

Ingredients

1 – 1.5 lb. (454 - 681 gr) halibut fillet or steaks 0 CHO

Vinaigrette

  • Whisk:
  • 1 ½ TBSP rice vinegar not seasoned 0 CHO
  • 1 tsp. (7 gr) chili garlic sauce (1 CHO/tsp.) 1 CHO
  • 2 tsp. (12 gr) Sriracha (1 CHO/tsp.) 2 CHO
  • 1 ½ tsp. (8 gr) Dijon mustard 0 CHO
  • 1/3 cup vegetable oil 0 CHO

TOTAL CHO 3 CHO

  • TOTAL WEIGHT 110 GRAMS
  • 3 CHO DIVIDED BY 110 GRAMS = .027 CHO/GRAM
  • 1 TSP = 5 GR (.027 CHO x 5 GRAMS) .135 CHO/TSP
  • 1 TBSP = 3 TSP (.135 CHO x 3) .405 CHO/TBSP

Wasabi Cream

  • Whisk:
  • 1 tsp. (6 gr Wasabi) Paste (3 CHO/1 tsp) 3 CHO
  • 2 TBSP (29 gr) sour cream 2 CHO

TOTAL CHO 5 CHO

  • TOTAL WEIGHT 34 GRAMS
  • 5 CHO DIVIDED BY 34 GRAMS = .147 CHO/GRAM
  • 1 TSP = 6 GRAM (.147 CHO x 6 GRAMS) .882 CHO/TSP
  • Fresh parsley chopped and/or pickled ginger to garnish.

Instructions

  1. Pat dry halibut steaks or fillet. Sprinkle lightly with salt, and pepper.

  2. We serve this dish with Basmati Rice and a vegetable of choice.

  3. Whisk Vinaigrette ingredients and store on the counter until using.

  4. Whisk Wasabi Cream ingredients and store covered in the refrigerator until using.

  5. Pre heat oven or grill to 425. Heat a cast iron skillet to high heat.
  6. Add olive oil to the hot cast iron skillet and sear for 1 minute per side.

  7. Place skillet in the oven for 3 minutes, or until fish is cooked through. Remove from the oven and let rest 2 – 3 minutes in the skillet before serving. (If using asparagus, add to the skillet when the halibut goes into the oven).

  8. Garnish with parsley and pickled ginger if desired.
  9. Place a piece of halibut on rice and drizzle a little of the Chili Garlic Vinaigrette over top. Then place a teaspoon of Wasabi Cream on each piece of fish. Serve remaining sauces on the side.