Grilled Halibut and Leeks with Mustard Vinaigrette

Carb Choices: .5
With only 20 minutes of preparation time, this grilled catch of the day is an easy way to serve a great tasting diabetic meal in a hurry. Seasoned with a low-carb balsamic vinegar-and-mustard dressing, it's sure to hook anyone who tries it.

• 1 1/4 pounds fresh or frozen halibut steaks, cut 1 inch thick
• 2 tablespoons white balsamic vinegar
• 2 tablespoons coarse-grain mustard
• 1 tablespoon water
• 4 teaspoons olive oil
• 1 clove garlic, minced
• 4 small leeks
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Yellow pear-shaped tomatoes, halved (optional)
• Fresh chives (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.

2. Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon of the remaining olive oil.

3. In a small bowl, stir together the remaining 1 teaspoon olive oil, the 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.

4. Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives.

Prep: 20 minutes
Grill: 8 minutes

Makes 4 servings

Per Serving: 231 Calories, 8 g Total Fat, 1 g Saturated Fat, 45 mg Cholesterol, 331 mg Sodium, 7 g Carbohydrate, 1 g Fiber, 30 g Protein, 1.5 diabetic exchange Vegetables, 4 diabetic exchange Very Lean Meat, 1 diabetic exchange Fat