| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chablis or other dry white wine |
| 1 |
tb |
Low-sodium soy sauce |
| 1/2 |
ts |
Dark sesame oil |
| 2/3 |
c |
Minced green onions |
| 1 |
tb |
Grated orange rind |
| 1 |
ts |
Peeled minced gingerroot |
| 4 |
|
Trout fillets, (4-ounce) |
| 1 |
md |
Unpeeled cucumber, sliced |
INSTRUCTIONS
Combine wine, soy sauce, and oil, and set aside.
Combine green onions, orange rind, and gingerroot.
Line a vegetable steamer with aluminum foil. Arrange fish in steamer; top
fish with onion mixture. Place steamer over boiling water. Cover and steam
12 minutes or until fish flakes easily when tested with a fork. Yield: 4
servings (serving size: 3 ounces fish and cucumber slices).
Per serving: 141 Calories; 6g Fat (38% calories from fat); 17g Protein; 4g
Carbohydrate; 46mg Cholesterol; 166mg Sodium
NOTES : Place fish on a serving platter; drizzle with soy sauce mixture.
Arrange cucumber slices around fish, and serve immediately.
Recipe by: Cooking Light, Sept 1993, page 134
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”