Steamed fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | Rockfish fillets or other thick firm flesh fish Approximately |
| ¾ | Inch thick | |
| 1½ | cup | Sliced mushrooms |
| 4 | Green onions, cut into 1 inch lengths | |
| 1½ | cup | 1 inch pieces asparagus (or green beans or snow peas) |
| 1½ | cup | Sliced carrots |
| 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 |
Directions
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