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Nutrition Facts
Serving Size 352 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 420 mg 18%
Total Carbohydrate 27 g 9%
Dietary Fiber 3 g 12%
Sugars 18 g
Protein 47 g
Vitamin A 30% Iron 15%
Vitamin C 120% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Asian Grilled Fish & Ginger Lime Sauce

Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
4  People


Recipe makes 4 Servings

2 H-E-B Peeled Garlic Cloves
1 dried red chile pepper, seeds and stem removed
2 Tbsp ginger, peeled and chopped
1 lime, juiced, with pulp
1/4 cup(s) H-E-B Light Brown Sugar
2 Tbsp cilantro, chopped
2 Lb salmon fillet
2 Tbsp sesame oil
2 Tbsp Kikkomon All-Purpose Less Sodium Soy Sauce
1 lime, thin sliced
4 green onions, chopped
1/2 red cabbage, shredded
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For ginger lime sauce, 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 marinate 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.
Spray a fish grilling rack with non-stick cooking spray to prevent sticking.
Prepare charcoal or gas grill for cooking (375°F).
Place marinated trout on fish grill rack.
Grill each side for 4 to 5 minutes or until fish flakes easily with a fork.
Serve the grilled fish over shredded red cabbage and top with chopped green onions and ginger lime sauce.



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