Baked fish with groundnut sauce

Yield: 4 servings

Measure Ingredient
1 tablespoon Peanut Oil
⅓ cup Onion; diced
1 teaspoon Garlic; minced
1 tablespoon Fresh Ginger; minced
½ teaspoon Ground Ginger
¼ teaspoon Red Pepper Flakes
¾ cup Canned Tomatoes; peeled and chopped, with juice
1½ teaspoon Dried Shrimp; ground to a powder
¼ cup Smooth Peanut Butter
½ cup Boiling Water
1½ pounds Lingcod Fillet; pin bones removed, in 1 piece

Heat oil in a large skillet over medium-low heat. Add onion, garlic, gingers and red pepper. Cook, stirring, until onion begins to color.

Add tomatoes and dried shrimp. Dissolve the peanut butter in the boiling water and add to pan. Simmer until slightly thickened. Taste for seasoning and adjust if necessary.

Preheat the oven to 400øF. Lay the fish fillet in a lightly oiled baking pan and spoon the sauce over and around the fish. Cover tightly and bake until a skewer enters the thickest part of the fish, about 15 minutes. Serve with rice.

Per Serving: 240 calories, 26 g protein, 6 g carbohydrate, 13 g fat, 2 g saturated fat, 49 mg cholesterol, 300 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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