Asian Fish Steaks
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 285 |
| pro | 40 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 4 g |
| chol | 54 mg |
| sodium | 347 mg |
| % RDI: | - |
| calcium | 27 |
| iron | 29 |
| vit A | 67 |
| vit C | 100 |
| folate | 52 |
Halibut, swordfish and salmon steaks are available frozen in packs of two, sealed airtight for freshness. Or ask for whatever is in season at the fresh-fish counter.
Ingredients
- 2 tbsp hoisin sauce
- 1 tbsp cider vinegar
- 1 tsp minced gingerroot
- 1 bunch bok choy, chopped
- 4 fish steaks, each 1 inch (2.5 cm) thick (1-1/2 lb/750g)
- 2 tbsp fresh bread crumbs
- 1 tbsp toasted sesame seeds
- 1 small clove garlic, minced
- 1 tbsp olive oil
Preparation
In small bowl or glass measure, stir together hoisin, vinegar and ginger.
In large ovenproof skillet, toss bok choy with half the hoisin mixture. Sprinkle with 2 tbsp (25 mL) water. Place fish steaks over top; brush with remaining hoisin mixture. Bring to boil over medium-high heat; cover, reduce heat to medium and cook for 10 miutes or until bok choy is tender and fish is opaque and flakes easily with fork.
Meanwhile, in small bowl, combine bread crumbs, sesame seeds and garlic; stir in olive oil. Sprinkle evenly over fish and broil for about 30 seconds or until golden brown and crispy.
Source : © CanadianLiving.com
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