Soy-Ginger Steamed Tilapia | Schnucks

Soy-Ginger Steamed Tilapia

Seafood

Spice up your dinner with this soy-ginger steamed tilapia recipe.

20 M

4

Spice up your dinner with this soy-ginger steamed tilapia recipe.

Ingredients

  • 3 garlic cloves, crushed with press or 1 tbsp refrigerated Gourmet Garden™ garlic blend
  • ½ cup green onions, thinly sliced and divided
  • 2 tbsp less-sodium soy sauce
  • 1½ tbsp dry sherry or Madeira (optional)
  • 1 tbsp fresh ginger, frated and peeled or refrigerated Gourmet Garden™ ginger spice blend
  • 1 tsp Schnucks brown sugar
  • 1 tsp sesame oil
  • 1¼ lb fresh tilapia, swai or catfish fillets
  • ¼ cup fresh cilantro leaves, coarsely chopped
  • White or brown rice, cooked
  • Instructions

    1. 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.)
    2. 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.
    3. 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.

    Nutrition Facts

    140 Calories Per Serving

    FAT: 3G

    SATURATED FAT: 1G

    CHOLESTEROL: 60MG

    SODIUM: 331MG

    CARBOHYDRATES: 3G

    FIBER: 0G

    SUGARS: 1G

    PROTEIN: 25G

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