Yield: 4 Servings
Measure | Ingredient |
---|---|
1⅓ pounds | Rockfish fillets or other thick firm flesh fish Approximately |
¾ \N | Inch thick |
1½ cup | Sliced mushrooms |
4 \N | Green onions, cut into 1 inch lengths |
1½ cup | 1 inch pieces asparagus (or green beans or snow peas) |
1½ cup | Sliced carrots |
\N \N | Sauce: |
2 tablespoons | Low-salt soy sauce |
1 tablespoon | Oriental sesame oil |
¾ teaspoon | Grated fresh ginger |
3 tablespoons | Unseasoned rice vinegar |
6 tablespoons | Orange juice |
¾ teaspoon | Grated fresh orange rind |
Combine all sauce ingredients and let sit for 30 minutes to blend flavors. Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray over 1½ inch boiling water; cover and steam for 1-2 minutes. Top with vegetables and steam additional 5 minutes, or until fish flakes easily and vegetables are crisp tender. Pour sauce over individual portions just before serving.
NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish.
Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat,
63 mg Cholesterol, 315 mg Sodium.
SOURCE: * Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92