Grilled Halibut

By tisch3240

Ingredients

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

Details

Adapted from weight-watchers-points-plus-recipes.com

Preparation

Step 1

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 equal size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 tsp 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 a boil; reduce heat. Cover and simmer 3 minutes. Drain. Pat dry. Brush with 1 tsp of the remaining olive oil.

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

4. Place fish and leeks on the greased rack of an uncovered grill directly over medium coals.
Grill 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.

Yield 4 Servings Serving Size = 1 Steak per Serving

Weight Watchers Points Plus+ = 5 Per Serving

Nutrition Information:
Calories 231, Carbs 7 g, Fiber 1 g, Fat 8 g, Protein 30 g