OVEN-STEAMED ASIAN-STYLE FISH

From Chicken Soup for the Dieter's Soul

Oven-Steamed Asian-Style Fish

MAKES 4 SERVINGS EACH SERVING: 43 GRAMS PROTEIN,TRACE CARBOHYDRATE

4 six-ounce thick fish fillets (halibut, salmon, swordfish,

red snapper, cod or sea bass)

2 cups sliced brown or white mushrooms

2 tablespoons low-sodium tamari soy sauce

2 tablespoons dry sherry

1 tablespoon pure-pressed sesame oil

1 tablespoon fresh lime juice

cup chopped fresh scallions

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh cilantro

2 minced garlic gloves

2 teaspoons peeled and finely minced fresh ginger

cayenne pepper, to taste

1 lime cut into wedges, for garnish

4 fresh cilantro sprigs, for garnish

Rinse fish under cold water and pat dry with paper towels. Arrange fish fillets in a greased baking dish. Top with sliced mushrooms. In a small bowl, combine soy sauce, sherry, sesame oil, lime juice, scallions, mint, cilantro, garlic and ginger.

Season to taste with cayenne pepper. Pour over fish and marinate at least 30 minutes.

Preheat oven to 375°. Bake, covered with foil, until fish turns opaque and flakes easily with a fork, about 20 minutes. Garnish with fresh lime wedges and cilantro sprigs and serve immediately.

Reprinted from The Schwarzbein Principle Cookbook. ©1999 Diana Schwarzbein, M.D., Nancy Deville and Evelyn Jacob. Health Communications, Inc.

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