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Asian Grilled Fish
Prep Time:
15 minutes
Cook Time:
18 minutes
Makes:
4 servings
Ingredients

4 small dressed tilapia or trout

2 Tbsp. sesame oil

2 Tbsp. Central Market Organics® Soy Ginger Sauce

1 lime, thin sliced

* salt and pepper

½ head red cabbage, shredded

4 green onions, chopped

* 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

¼ c. H-E-B Brown Sugar or Hill Country Fare 0 Calorie Replacement

2 Tbsp. chopped cilantro

Directions


Score four to five 1/2-inch deep cuts into skin-sides of each dressed fish. Combine sesame
oil and soy sauce in a medium-size bowl and brush fi sh inside and out. Place fish in a s
hallow baking dish, pour remaining marinade over fish and insert the lime slices in the de
ep cuts. Cover with plastic wrap and refrigerate for 15 minutes or until ready to grill.
Spray a fish grilling rack with non-stick cooking spray to prevent sticking. Prepare charc
oal or gas grill for cooking (375°F). Season trout with salt and pepper to taste. Place ma
rinated trout on fish grill rack. Grill each side for 4 to 5 minutes or until fish flakes
easily with a fork. Serve grilled trout over shredded red cabbage and top with chopped gre
en onions and ginger lime sauce.
Ginger lime sauce: Combine garlic, red chile pepper, ginger, lime juice, sugar, cilantro a
nd ¼ cup water in a blender or food processor bowl. Blend for 30 seconds or until gar
lic and ginger is coarsely pureed. Pour ginger lime sauce in a small bowl and set aside.

Nutritional Information


Calories: 470, Fat Calories: 5, Total Fat: 20g, Saturated Fat: 5g, Cholesterol: 120mg, Sod
ium: 630mg, Carbohydrates: 31g, Sugar: 20g, Protein: 46g

Source


My H-E-B Texas Life Magazine