Ginger Catfish with Steamed Vegetables
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 365 |
| pro | 26 g |
| total fat | 20 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 66 mg |
| sodium | 624 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 16% |
| vit A | 100% |
| vit C | 43% |
| folate | 24% |
-
6 mini new_potatoes, halved (about 8 oz/250 g)
2 carrots, chopped
1 cup (250 mL) broccoli florets
1 cup (250 mL) sugar snap peas, trimmed, or broccoli florets
1 yellow or green zucchini (6 oz/175 g), sliced
4 catfish fillets (about 6 oz/175 g each)
Vinaigrette:
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) each soy sauce and rice vinegar
2 tsp (10 mL) sesame oil
1 green onion, minced
1 clove garlic, minced 1
1 tsp (5 mL) grated gingerroot
Preparation:
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.
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.
Source
Canadian Living Magazine: September 2006
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