Grilled Halibut Dijon
Ingredients
• 3 oz halibut
• 1 lemon
• 3 tsp mustard, dijon
• 1 tsp oil, olive
• 2 Tbls yogurt, nonfat-plain
Spices / Flavoring
• 1 tsp chives
• ¼ tsp black pepper
• ¼ tsp parsley, dried
• 1 tsp tarragon
Side Dish
• ¼ cup rice, brown cooked
• ½ lime
• ¼ cup broccoli
• ¼ cup cauliflower
Preparation:
Combine the juice of the lemon,
mustard, yogurt, tarragon, and chives
in a small mixing bowl slowly
whisking in the olive oil until well
blended. Add pepper to taste for
seasoning.
Arrange the halibut pieces in a large,
shallow glass dish. Pour the
marinade over, coating all the pieces
evenly. Marinate 1/2 to 2 hours.
Prepare barbecue for medium heat
grilling.
Meanwhile, steam cauliflower and
broccoli until it can be pierced with a
fork. Toss with lime juice and pepper.
Simultaneously, cook rice as directed
on package and set aside.
Grill fish about 3 inches from flame
for 5-7 minutes per side or until done.
Enjoy with rice and vegetables on the
side!
| Carbs | Protein | Fat | Sat fat | Fiber | Sugar | Calories |
Target | 20 | 24 | 7 | 0-3 | 5-7 | 0-12 | 240 |
Actual | 22 | 23 | 7 | 1 | 8 | 3 | 243 |
WW Points: 5
Cal: 243 ; Fat: 7 ; Fiber: 4
Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored. This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower.
