Ginger Catfish with Steamed Vegetables

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2006

Ingredients

  • 6 mini new potatoes halved (about 8 oz/250 g)
  • 2 carrots chopped
  • 1 cup broccoli floret
  • 1 cup sugar snap pea trimmed, or broccoli florets
  • 1 zucchini sliced
  • 4 catfish fillets (about 6 oz/175 g each)
Vinaigrette:
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 onion minced
  • 1 clove garlic minced
  • 1 teaspoon grated gingerroot

Method

In steamer basket at least 1 inch (2.5 cm) above boiling water, cover and steam potatoes for 8 minutes. Add carrots, broccoli, peas and zucchini; cover and steam until tender-crisp, about 4 minutes.

Vinaigrette:
Meanwhile, in large bowl, whisk together vegetable oil, soy sauce, vinegar, sesame oil, green onion and garlic. Remove half to small bowl; add ginger and brush over fish. Place on greased broiler pan; broil 6 inches (15 cm) from heat until fish flakes easily when tested, about 8 minutes.

Add vegetables to large bowl; toss to coat. Serve with fish.

Nutritional facts Per serving: about

  • Sodium 624 mg
  • Protein 26 g
  • Calories 365.0
  • Total fat 20 g
  • Cholesterol 66 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 100.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ginger Catfish with Steamed Vegetables

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