Steamed fish

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

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