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.
Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen halibut steaks, 1 inch thick
2 ounces thin rice noodles or rice sticks
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon packed brown sugar (see Tip)
½ to 1 teaspoon crushed red pepper
1 medium carrot, cut into matchstick size pieces
1 cup snow peas, trimmed and very thinly sliced
¼ cup thinly sliced green onions
¼ cup canned bean sprouts, drained
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
8 to 12 leaves butterhead (Boston or Bibb) or romaine lettuce
4 teaspoons chopped unsalted peanuts
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.