My H-E-B Texas Life Magazine
4small dressed tilapia or trout,
2Tbsp.Central Market Organics® Soy Ginger Sauce,
1lime, thin sliced,
*salt and pepper,
½head red cabbage, shredded,
4green onions, chopped,
*Ginger Lime Sauce:,
2H-E-B Ready, Fresh, Go!® Garlic Cloves,
1dried red chile pepper, seeds and stem removed,
2Tbsp.peeled and chopped fresh ginger,
¼c.H-E-B Brown Sugar or Hill Country Fare 0 Calorie Replacement,
1Score 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 shallow baking dish, pour remaining marinade over fish and insert the lime slices in the deep cuts. Cover with plastic wrap and refrigerate for 15 minutes or until ready to grill.
2Spray a fish grilling rack with non-stick cooking spray to prevent sticking. Prepare charcoal 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 fish flakes easily with a fork. Serve grilled trout over shredded red cabbage and top with chopped green onions and ginger lime sauce.
3Ginger lime sauce: Combine garlic, red chile pepper, ginger, lime juice, sugar, cilantro and ¼ 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.
Calories: 470, Fat Calories: 5, Total Fat: 20g, Saturated Fat: 5g, Cholesterol: 120mg, Sodium: 630mg, Carbohydrates: 31g, Sugar: 20g, Protein: 46g