Spicy Asian Halibut With Wasabi Cream

Prep Time: 15 minutes
Total Time: 30 minutes

INGREDIENTS:

- 1/4 Cup Brown Rice, uncooked
- 5 ounces Halibut
- 1 Tablespoon Fresh Cilantro
- 1 Teaspoon Lime Juice
- 1/8 Teaspoon Hot Pepper Sauce
- 1/8 Teaspoon Dijon Mustard
- 1/2 Teaspoon Wasabi, dried
- 1 Tablespoon sour cream, fat-free
- 3 ounces baby carrots
- 1/8 Teaspoon Ginger, ground


DIRECTIONS:
1) Preheat oven to 400ºF
2) Heat a skillet with olive oil until hot. Then sear the halibut on a skillet on both sides for about 1 minute. (each underside should be browned)
3) Then transfer skillet to the oven and bake for 4-5 minutes, or until fish flakes easily with a fork.
4) Meanwhile, whisk together the lime juice, hot sauce and mustard. Set aside.
5) To make the cream, in a bowl, whisk the wasabi powder with 2 1/2 teaspoons of water until smooth. Stir in the sour cream.
6) To prepare the carrots, cut them half lengthwise; steam in a small amount of water on stove top or in a microwave until crisp tender; toss lightly with ginger before serving.
7) To serve, spoon the lime juice mixture onto a serving plate, spreading to cover the area the size of the halibut fillet.
8) Top with halibut and wasabi cream. Serve the cooked rice and steamed carrots on the side.

Nutritional Facts:
Calories: 540
Calories from Fat: 200
Total Fat: 23 g
Sat Fat: 4g
Cholesterol: 75mg
Sodium: 250mg
Total Carbs: 55g
Dietary Fiber: 6g
Sugars: 14g
Protein: 28g

Recipe courtesy of Teambeachbody.com Recipe Planner