| 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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