0 0
Grilled Halibut With Tamarind Stir Fried

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tablespoon peanut oil
2 halibut fillets
50 ml soy sauce
2 tablespoons rice wine vinegar
2 garlic cloves crushed
1 tablespoon peanut oil
2 teaspoons grated fresh ginger
2 garlic cloves crushed
2 red chilies chopped finely
1 red pepper sliced thinly
1/2 cup water
1/2 teaspoon instant chicken bouillon granules
2 tablespoons oyster sauce

Nutritional information

684.1
Calories
179 g
Calories From Fat
20 g
Total Fat
3.6 g
Saturated Fat
191 mg
Cholesterol
2929.6mg
Sodium
43.6 g
Carbs
7.8 g
Dietary Fiber
28.9 g
Sugars
84.8 g
Protein
957g
Serving Size (g)
2
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Grilled Halibut With Tamarind Stir Fried

Features:
    Cuisine:

    This is a quick and easy fish recipe that is low in carbs and healthy. I have been cooking lower carb meals lately as per hubby's request and this is one I came up with the other night as I had some halibut.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Grilled Halibut With Tamarind Stir-Fried Vegetables,This is a quick and easy fish recipe that is low in carbs and healthy. I have been cooking lower carb meals lately as per hubby’s request and this is one I came up with the other night as I had some halibut.,TFC, this was wonderful. I stayed true to your recipe apart from using Red Throated Emperor we caught today and a bit of broccoli as we couldn’t buy bean shoots here in Coral Bay. The thing we enjoyed almost the most about this dish was the fact the fish tasted so very different to the vegies and sauce-the salty tartness of it worked really well against the sweetness of the veg and sauce. I marinated my fish for an hour as I was worried it might begin to “cook” (as in a cerviche) if I left it for 2 hours, and an hour was perfect for our fillets. We think this whole dish would work well with green prawns too.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Combine Marinade Ingredients in a Bowl, Place Fillets in Marinade, Ensuring They Are Completely Covered,Refrigerate 2 Hours.

    2
    Done

    Vegetables:.

    3
    Done

    Heat 1 Tablespoon Oil in a Wok or Pan, Add Garlic, Ginger and Chili Stir-Fry Until Fragrant, Add Capsicum, Stir-Fry Until Capsicum Is Tender.

    4
    Done

    Add Water, Stock, Sauces, Sugar and Tamarind, Bring to the Boil, Boil 1 Minute, Add Bok Choy, Bean Sprouts and Onion, Stir-Fry Until Greens Just Wilt, Remove from Heat and Stir in Coriander.

    5
    Done

    Fish:.

    6
    Done

    Remove Fish from Marinade and Discard Marinade.

    7
    Done

    Cook Fish on a Heated Oiled Grill Plate or Grill or Bbq, About 4 Min's a Side or Until Cooked as Desired. Cooking Times Will Vary Depending on Thickness of Fillets.

    8
    Done

    to Serve: Spoon Vegetables Onto a Plate, Top With Fish and Garnish With Extra Coriander If Desired.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Savory Tofu In Homemade Ketchup Glaze
    previous
    Savory Tofu in Homemade Ketchup Glaze
    Bobby Flays Rib Rub
    next
    Bobby Flays Rib Rub
    Savory Tofu In Homemade Ketchup Glaze
    previous
    Savory Tofu in Homemade Ketchup Glaze
    Bobby Flays Rib Rub
    next
    Bobby Flays Rib Rub

    Add Your Comment

    fifteen + 11 =