Steamed Fish & Vegetables
I was just sent this recipe from a cooking ezine I belong to. I haven't tried it and have never posted anything but a tried and true recipe. However, I am leaving for Japan this week and am afraid I won't have time to make it before and will forget to post it later. So here it is.
I would make it in my steamer that also doubles as a rice cooker but I'm sure it would work in any type of steamer. A bamboo one would be very good. I think I would also add salt. I can't wait to try this very healthy recipe!
Steamed Fish and Vegetables ~ 3 pt.
Ingredients:
2 (6-ounce) fresh or frozen cod, tilapia, or other fish fillets, 1/2 to
3/4 inch thick
Whole fresh basil leaves
2 teaspoons shredded fresh ginger
1 cup thinly sliced green or red sweet pepper
8 ounces fresh asparagus spears, trimmed
Directions:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Using a sharp knife, make bias cuts about 3/4 inch apart into the fish fillets.
(Do not cut completely through fish.) Tuck one or two basil leaves into each cut. Rub fillets with ginger.
2. Place sweet peppers and asparagus in a steamer basket. Place fish on top of vegetables. Place basket into a large, deep saucepan or wok over 1 inch of boiling water. Cover and steam for 6 to 8 minutes or until fish begins to flake when tested with a fork. Makes 2 servings
Nutrition facts per serving:
Calories 143
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 34
Sodium (mg) 89
Carbohydrate (g) 6
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 27
Vitamin C (DV%) 73
Calcium (DV%) 8
Iron (DV%) 10
I would make it in my steamer that also doubles as a rice cooker but I'm sure it would work in any type of steamer. A bamboo one would be very good. I think I would also add salt. I can't wait to try this very healthy recipe!
Steamed Fish and Vegetables ~ 3 pt.
Ingredients:
2 (6-ounce) fresh or frozen cod, tilapia, or other fish fillets, 1/2 to
3/4 inch thick
Whole fresh basil leaves
2 teaspoons shredded fresh ginger
1 cup thinly sliced green or red sweet pepper
8 ounces fresh asparagus spears, trimmed
Directions:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Using a sharp knife, make bias cuts about 3/4 inch apart into the fish fillets.
(Do not cut completely through fish.) Tuck one or two basil leaves into each cut. Rub fillets with ginger.
2. Place sweet peppers and asparagus in a steamer basket. Place fish on top of vegetables. Place basket into a large, deep saucepan or wok over 1 inch of boiling water. Cover and steam for 6 to 8 minutes or until fish begins to flake when tested with a fork. Makes 2 servings
Nutrition facts per serving:
Calories 143
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 34
Sodium (mg) 89
Carbohydrate (g) 6
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 27
Vitamin C (DV%) 73
Calcium (DV%) 8
Iron (DV%) 10
