Gingered Fish

5.0(14)

Inspired by a recipe from Cooking Light, this is a simple but full flavored dish. The original calls for flounder but works well with sole and other mild fishes. Really surprised this isn't in the 'Zaar collection already as it is one of our favorites.

by justcallmetoni·published 2005-03-02

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Asian

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

216 kcal

Ingredients (9)

serves

2/3 cup coarsely grated peeled gingerroot
2 tablespoons soy sauce (low sodium works well)
2 tablespoons dry sherrysherry
2 tablespoons lemon juicelemon-juice
2 teaspoons Splenda granular or 2 teaspoons sugarsugar
4 (6 ounce) flounder fillets or 4 (6 ounce) sole filletsflounder
vegetable oil cooking spray
1 teaspoon sesame oilsesame-oil
1 scallion, green part sliced (optional)scallion

Instructions (6 steps)

01Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
02Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat.
03Marinate in refrigerator 20 minutes, turning fish occasionally.
04

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Rich recipe — supports nutrition-aware planning.