This recipe for broiled fish with soy-ginger marinade yields a delicate yet assertive entrée that lends itself to being paired with sweeter and gentler flavors on the side. Brown or black rice, sweet potatoes, steamed quinoa, or one of the recipes from the grain section and steam sautéed vegetables are all great accompaniments for this star of a dish. Some favorite accompaniments include:
Sweet Potato Fries With Sea Salt and Olive Oil
And for veggies:
Easy Brussels Sprouts
Steam Sautéed Summer Squash
Sweet Baked Delicata Squash with Chili Spices
A salad, steamed asparagus with lemon, sautéed spinach or steamed green beans are also great options.
- ¼ cup reduced sodium tamari
- 2 tablespoons honey, or coconut nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon grated ginger root
- 1 scallion, chopped fine
- 1 ¼ pounds white fish filets (sole, tilapia, snapper, flounder, sea bass) or wild salmon
In a mixing bowl, stir together the tamari, agave, sesame oil, lime juice, ginger, and scallion. Add fish filets to marinade and stir gently to thoroughly coat them. Marinate for 15 minutes.
Preheat broiler. Arrange fish fillets on the baking tray in a single layer.
Spoon 2-3 tablespoons of remaining marinade over the fish.
Place tray at least 3 inches away from broiler and cook 10-12 minutes, until fish flakes easily with the tip of a fork or sharp knife.
Serves 4 (5 ounce portions)
Copyright 2009 by Jen Hoy