{"id":109,"date":"2010-07-19T16:58:44","date_gmt":"2010-07-19T16:58:44","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/07\/19\/malaysian-barbecue-glazed-halibut\/"},"modified":"2010-07-19T16:58:44","modified_gmt":"2010-07-19T16:58:44","slug":"malaysian-barbecue-glazed-halibut","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/07\/19\/malaysian-barbecue-glazed-halibut\/","title":{"rendered":"Malaysian Barbecue-Glazed Halibut+"},"content":{"rendered":"<p>4 points; 5 plus points<\/p>\n<p>Yield:\u00a0 4 servings (serving size: 1 fillet)<\/p>\n<p>4 (6-ounce) halibut fillets<br \/>1\/4 teaspoon salt<br \/>Cooking spray<br \/>1 tablespoon fresh lemon juice<br \/>1 tablespoon orange juice<br \/>1 tablespoon honey<br \/>1 1\/2 teaspoons rice vinegar<br \/>1 1\/2 teaspoons hoisin sauce<br \/>1 teaspoon fish sauce<br \/>1\/2 teaspoon chile paste with garlic (such as sambal oelek)<br \/>1\/4 teaspoon cornstarch<br \/>Lemon wedges (optional)<\/p>\n<p>1. Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add fish to pan; saut\u00e9 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.<\/p>\n<p>2. Combine lemon juice and the next 7 ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to a boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 tablespoon sauce over each fillet. Serve with lemon wedges, if desired.<\/p>\n<p>CALORIES 205 (17% from fat); FAT 3.9g (sat 0.6g,mono 1.3g,poly 1.2g); IRON 1.5mg; CHOLESTEROL 52mg; CALCIUM 81mg; CARBOHYDRATE 6.9g; SODIUM 387mg; PROTEIN 34.3g; FIBER 0.3g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 points; 5 plus points Yield:\u00a0 4 servings (serving size: 1 fillet) 4 (6-ounce) halibut fillets1\/4 teaspoon saltCooking spray1 tablespoon fresh lemon juice1 tablespoon orange juice1 tablespoon honey1 1\/2 teaspoons rice vinegar1 1\/2 teaspoons hoisin sauce1 teaspoon fish sauce1\/2 teaspoon chile paste with garlic (such as sambal oelek)1\/4 teaspoon cornstarchLemon wedges (optional) 1. Sprinkle fish &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/07\/19\/malaysian-barbecue-glazed-halibut\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Malaysian Barbecue-Glazed Halibut+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-109","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=109"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/109\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}