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1 pound salmon, grouper, or other fish fillets, 1 1/2 inches thick
8 ounces fresh sugar snap peas
3.2 ounces or 1 cup sliced shiitake mushrooms, wiped clean and stems removed
1 tablespoon sliced peeled fresh ginger
1/2 cup shredded carrots
4 scallions, both white and light green parts, thinly sliced (for 1/2 cup)
3 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
Cut the fish into 1-inch wide strips and place these in a 2-quart microwave-safe dish. Scatter the sugar snap peas, mushroom, ginger, carrots, and scallions evenly over the fish.
Pour the hoisin sauce, soy sauce, and vinegar into a small bowl and stir until well combined. Drizzle this mixture over the fish and vegetables. Cover the dish with plastic wrap, folding back on corner to allow the steam to escape.
Place the dish in the microwave oven and cook on high power until the fish is cooked through and the vegetables are crisp-tender, 6 minutes (see Tip below). Stop every 2 minutes to gently stir and reposition the fish so that the outside pieces are moved to the inside. Spoon the fish and vegetables onto plates and serve.
Tip: Microwave ovens vary in power, so use the timing here as a guide. You may need to add another minute for the fish and vegetables to cook through.
|FRESHDIRECT NUTRITION PER SERVING|
Recipe analyzed using salmon
1 carbohydrate serving
Try serving with 2/3 cup brown rice (2 carbohydrate servings) rather than jasmine, for a total of 3 carbohydrate servings per person
|CALORIES 290(110 from fat); FAT 13g; SATURATED FAT 2.5g; CHOLESTEROL 65mg; SODIUM 520mg; TOTAL CARBOHYDRATE 17g; DIETARY FIBER 3g; SUGARS 8g; PROTEIN 26g|
Please note: Nutrition information can vary based on brand and product used.