Asian Grilled Fish & Ginger Lime Sauce
* 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
Combine garlic, red chili, ginger, lime juice, sugar, cilantro and 1/4 cup water in a blen
der or food processor bowl. Blend for 30 seconds or until garlic and ginger is coarsely p
ureed. 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 a
nd soy sauce in a medium-size bowl and brush fish inside and out. Place fish in a shallow
baking dish, pour remaining marinate over fish and insert the lime slices in the deep cut
s. 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 char
coal or gas grill for cooking (375°F). Season trout with salt and pepper to taste.
Place marinated trout on fish grill rack. Grill each side for 4 to 5 minutes or until fis
h flakes easily with a fork. Serve the grilled fish over shredded red cabbage and top with
chopped green onions and ginger lime sauce.
Calories: 320, Total Fat: 9g, Cholesterol: 160mg, Sodium: 460mg, Carbohydrates: 11g, Diet
ary Fiber: 2g, Sugar: 3g, Protein: 46g