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Grilled Halibut and Leeks with Mustard Vinaigrette

With only 20 minutes of preparation time, this grilled catch of the day is an easy way to serve a great tasting diabetic meal in a hurry. Seasoned with a low-carb balsamic vinegar-and-mustard dressing, it's sure to hook anyone who tries it.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 7

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lboik3857372 says:

My husband is a diabetic and I always am looking for new recipes! Thanks, Lois

Grilled Halibut and Leeks with Mustard Vinaigrette

Nutrition Facts Per Serving:

Servings: 4 servings
Calories 231
Total Fat (g) 8
Saturated Fat (g) 1
Cholesterol (mg) 45
Sodium (mg) 331
Carbohydrate (g) 7
Fiber (g) 1
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Vegetables (d.e.) 1.5
Very Lean Meat (d.e.) 4
Fat (d.e.) 1

1-1/4	pounds fresh or frozen halibut steaks, cut 1 inch thick
2	tablespoons white balsamic vinegar
2	tablespoons coarse-grain mustard
1	tablespoon water
4	teaspoons olive oil
1	clove garlic, minced
4	small leeks
3	cloves garlic, minced
1/4	teaspoon salt
1/4	teaspoon ground black pepper
	Yellow pear-shaped tomatoes, halved (optional)
	Fresh chives (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.

2. Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon of the remaining olive oil.

3. In a small bowl, stir together the remaining 1 teaspoon olive oil, the 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.

4. Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives. Makes 4 servings.