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Wonderful summer
entree...
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One
15x6½-inch |
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cedar plank |
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½ tsp |
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salt |
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2 cups |
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shredded
Napa (Chinese) cabbage |
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1 cup |
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gourmet
mixed salad greens |
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2/3 cup |
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chopped
green onions |
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¼ cup |
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low fat sour
cream |
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2 Tbs |
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fresh lime
juice |
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2 tsp |
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chili powder |
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½ tsp |
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freshly
ground black pepper |
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¼ tsp |
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salt |
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One 1½-
pound |
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halibut
fillet |
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Twelve
8-inch |
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flour
tortillas |
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1 |
Soak plank in water
to cover 1 hour; Drain. (It's actually best if you can
soak it for several hours). |
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2 |
Prepare grill,
heating one side to medium heat (300° to 350°) and one
side to high heat (400° to 500°). |
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3 |
To prepare slaw,
combine ½ teaspoon salt, shredded cabbage, salad greens,
green onions, sour cream, and lime juice; toss well to
coat. Chill. |
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4 |
To prepare tacos,
combine chili powder, pepper, and ¼ teaspoon salt in a
small bowl. Sprinkle chili powder mixture over fish. |
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5 |
Place plank on grill
grate over high heat; grill 5 minutes or until lightly
charred. Carefully turn plank over; move to medium heat.
Place fish on charred side of plank. Grill halibut,
covered with grill lid, 18 minutes or until fish flakes
with a fork. |
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6 |
Warm tortillas
according to package directions. Break fish into chunks,
and place about 2 ounces fish on each tortilla. Top each
taco with ¼ cup slaw; fold tortillas in half. |
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Servings: 6 |
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Yield: 2 tacos per
serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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443.25 |
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Calories From Fat (21%) |
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92.17 |
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% Daily Value |
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Total Fat
10.16g |
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16% |
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Saturated Fat 1.87g |
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9% |
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Cholesterol
40.22mg |
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13% |
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Sodium
880.53mg |
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37% |
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Potassium
652.39mg |
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19% |
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Carbohydrates
53.55g |
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18% |
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Dietary Fiber 1.01g |
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4% |
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Sugar 0.70g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
52.54g |
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Protein
33.56g |
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67% |
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WW Points 9.5 |
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Cooking Tips |
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*Use lowfat tortillas to
make this a really low fat meal. Use low carb tortillas to make
this a really low carb meal! |
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Recipe Source |
| The
Coastal Living Cookbook |