Ginger Fish Fillets
|Fish fillets||1 Pound (Fresh / Frozen, Thawed)|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Slivered fresh ginger root||1 Tablespoon|
|Green onion and tops||1 Large, cut into 1 inch lengths and slivered|
|Water||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
Place fillets in single layer in shallow baking pan.
Combine teriyaki sauce, oil and sugar; pour over fish.
Turn fillets over to coat well.
Marinate 20 minutes, turning fish over occasionally.
Sprinkle ginger and green onion evenly over each fillet.
Bake in marinade at 350°F.
6 to 10 minutes, or until fish flakes easily when tested with fork.
Remove to serving platter and keep warm; reserve 1/4 cup pan juices.
Blend water and cornstarch in small saucepan.
Stir in reserved pan juices.
Cook and stir until mixture boils and thickens.
To serve, spoon sauce over fish.
Serving size: Complete recipe
Calories 602 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 300 mg100%
Sodium 433.9 mg18.1%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.79 g3.2%
Sugars 5.5 g
Protein 81 g161%
Vitamin A 9.6% Vitamin C 10.4%
Calcium 25% Iron 2%
*Based on a 2000 Calorie diet