Recipe Image

Thai Halibut Lettuce Wraps

  • 30 m
  • 40 m
Diabetic Living Magazine
“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.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
  • 3 In a small bowl combine rice vinegar, fish sauce, lime juice, brown sugar and crushed red pepper.
  • 4 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.
  • 5 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.
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