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


Recipe Summary

40 mins
30 mins


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.

Nutrition Facts

1 serving
244 calories; protein 23.8g; carbohydrates 20.9g; dietary fiber 2g; sugars 5.6g; fat 6.7g; saturated fat 1.1g; cholesterol 55.6mg; vitamin a iu 3209.5IU; vitamin c 17.4mg; folate 45.3mcg; calcium 53.2mg; iron 1.8mg; magnesium 50.5mg; potassium 691.7mg; sodium 633.8mg.

3 lean protein, 1 fat, 1 starch, 1 vegetable