No tortillas or bread needed for this Thai-inspired lunch or light dinner! We use leaves of butterhead lettuce in their place and fill them with sesame-flavored halibut steaks, rice noodles and crunchy vegetables. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Cut into 1-inch pieces; set aside. Bring a large saucepan of water to boiling. Add rice noodles or rice sticks and cook about 3 minutes or until just tender. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water. Snip noodles with kitchen shears into 2- to 3-inch pieces.

  • Meanwhile, sprinkle halibut with the salt and black pepper. In a large skillet heat sesame oil over medium heat. Add fish to skillet. Cook for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning frequently to brown all sides.

  • In a small bowl combine rice vinegar, fish sauce, lime juice, brown sugar and crushed red pepper.

  • Place one-fourth of the halibut on each of four dinner plates. Divide rice noodles, carrots, snow peas, green onions, bean sprouts, cilantro, mint and lettuce among the four plates.

  • To eat, spoon fish, noodles, vegetables, cilantro and mint into lettuce leaves. Drizzle with vinegar mixture and sprinkle with peanuts. Roll up.


Tip: We do not recommend using a sugar substitute for this recipe.

Serve with Warm Honey Green Tea.

Nutrition Facts

244 calories; 6.7 g total fat; 1.1 g saturated fat; 56 mg cholesterol; 634 mg sodium. 692 mg potassium; 20.9 g carbohydrates; 2 g fiber; 6 g sugar; 23.8 g protein; 3209 IU vitamin a iu; 17 mg vitamin c; 45 mcg folate; 53 mg calcium; 2 mg iron; 51 mg magnesium;