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Asian Grilled Fish & Ginger Lime Sauce
Prep Time:
15 minutes
Cook Time:
18 minutes
Makes:
4 servings
Ingredients

* Ginger Lime Sauce:

2 H-E-B Ready Fresh Go! Garlic Cloves

1 dried red chile pepper, seeds and stem removed

2 Tbsp. peeled and chopped fresh ginger

* juice of 1 lime with pulp

1/4 c. H-E-B Brown Sugar or Hill Country Fare 0 Calorie Sweetener

2 Tbsp. chopped cilantro

* Asian Grilled Fish:

2 lb. tilapia or pollock fillets

2 Tbsp. sesame oil

2 Tbsp. Central Market Organics Soy Sauce

1 lime, thin sliced

4 green onions, chopped

1/2 head red cabbage, shredded

Directions


Combine garlic, red chili, ginger, lime juice, sugar, cilantro and 1/4
cup water in a blender or food processor bowl. Blend for 30 seconds
or until garlic and ginger is coarsely pureed. Pour ginger lime sauce
in a small bowl and set aside.
Score four to five 1/2-inch deep cuts into skin-sides of each fillet.
Combine sesame oil and soy sauce in a medium-size bowl and brush fish
inside and out. Place fish in a shallow baking dish, pour remaining m
arinate over fish and insert the lime slices in the deep cuts. Cover w
ith plastic wrap and refrigerate for 15 minutes or until ready to gril
l.
Spray a fish grilling rack with non-stick cooking spray to prevent sti
cking. Prepare charcoal or gas grill for cooking (375°F). Seaso
n trout with salt and pepper to taste. Place marinated trout on fish
grill rack. Grill each side for 4 to 5 minutes or until fish flakes e
asily with a fork. Serve the grilled fish over shredded red cabbage an
d top with chopped green onions and ginger lime sauce.

Nutritional Information


Calories: 320, Total Fat: 9g, Cholesterol: 160mg, Sodium: 460mg, Carbo
hydrates: 11g, Dietary Fiber: 2g, Sugar: 3g, Protein: 46g

Source


Healthy Cooking from H-E-B