| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Coarsely grated peeled gingerroot |
| 2 | tb | Low-sodium soy sauce |
| 2 | tb | Dry sherry |
| 2 | tb | Lemon juice |
| 2 | ts | Sugar |
| 4 | Flounder fillets, (6-ounce) | |
| Vegetable cooking spray | ||
| 1 | ts | Dark sesame oil |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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