Ginger Catfish with Steamed Vegetables
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This recipe makes 4 servings
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 |
Ingredients
- 6 mini new potatoes, halved (about 8 oz/250 g)
- 2 carrots, chopped
- 1 cup broccoli florets
- 1 cup sugar snap peas, trimmed, or broccoli florets
- 1 yellow or green zucchini, sliced
- 4 catfish fillets, (about 6 oz/175 g each)
- Vinaigrette:
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 green onion, minced
- 1 clove garlic, minced
- 1 tsp 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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