Malaysian Barbecue-Glazed Halibut

These fillets simultaneously taste sweet, salty, and slightly spicy from the Asian-inspired sauce that's brushed on them. Serve with long-grain rice, such as basmati.

Yield: 4 servings (serving size: 1 fillet)

Ingredients

• 4  (6-ounce) halibut fillets
• 1/4  teaspoon  salt
• Cooking spray
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  orange juice
• 1  tablespoon  honey
• 1 1/2  teaspoons  rice vinegar
• 1 1/2  teaspoons  hoisin sauce
• 1  teaspoon  fish sauce
• 1/2  teaspoon  chile paste with garlic (such as sambal oelek)
• 1/4  teaspoon  cornstarch
• Lemon wedges (optional)

Preparation

1. Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. Combine lemon juice and the next 7 ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to a boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 tablespoon sauce over each fillet. Serve with lemon wedges, if desired.

Nutritional Information

Calories:

205 (17% from fat)

Fat:

3.9g (sat 0.6g,mono 1.3g,poly 1.2g)

Protein:

34.3g

Carbohydrate:

6.9g

Fiber:

0.3g

Cholesterol:

52mg

Iron:

1.5mg

Sodium:

387mg

Calcium:

81mg