Spice up your dinner with this soy-ginger steamed tilapia recipe.
- Fill 12" skillet or sauté pan with ¼" water. Place small round cake rack (about 9" in diameter) in skillet, or fold three 12" long pieces of aluminum foil into 3 x ½ inch rounds. They should be able to raise a 9" glass pie plate just over water so that lid covers skillet. Cover skillet and heat water to boiling over high heat. (Do not boil with pie plate inside skillet.)
- In 9" glass pie plate, stir together garlic, ¼ cup green onions, soy sauce, sherry, if using, ginger, brown sugar and sesame oil until well blended. Arrange tilapia over sauce, overlapping thin ends of fillets to fit.
- Place pie plate on cake rack or foil; cover skillet and cook over medium heat 7-9 minutes or until thickest part of tilapia turns opaque throughout and internal temperature reaches 145°F. With oven mitts, remove pie plate. Sprinkle tilapia with cilantro and remaining ¼ cup green onions. Serve tilapia over rice.
140 Calories Per Serving
SATURATED FAT: 1G