Gingered flounder

Yield: 4 Servings

Measure Ingredient
⅔ cup Coarsely grated peeled gingerroot
2 tablespoons Low-sodium soy sauce
2 tablespoons Dry sherry
2 tablespoons Lemon juice
2 teaspoons Sugar
4 \N Flounder fillets, (6-ounce)
\N \N Vegetable cooking spray
1 teaspoon Dark sesame oil

Place gingerroot on several layers of damp cheesecloth. Gather edges of cheesecloth together, and squeeze cheesecloth bag over a small bowl. Set aside 3 tablespoons ginger juice; reserve remaining ginger juice for another use.

Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar in a shallow dish; add fish, turning to coat. Cover and marinate in refrigerator 20 minutes, turning fish occasionally. Remove fish from marinade; discard marinade.

Place fish on broiler pan coated with cooking spray, and broil 3 minutes or until lightly browned (do not turn). Brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork.

Yield: 4 servings (serving size: 1 fillet).

Per serving: 111 Calories; 2g Fat (16% calories from fat); 16g Protein; 6g Carbohydrate; 0mg Cholesterol; 300mg Sodium NOTES : Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish.

Recipe by: Cooking Light, Sept. 1995, page 75 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.

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