Yield: 4 Servings
|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|
|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