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
- 1/2 cup green onions, thinly sliced and divided
- 2 tbsp. less-sodium soy sauce
- 1 1/2 tbsp. dry sherry or Madeira (optional)
- 1 tbsp. fresh ginger, grated and peeled or refrigerated Gourmet Garden™ ginger spice blend
- 1 tsp. Schnucks brown sugar
- 1 tsp. sesame oil
- 1 1/4 lb. fresh tilapia, swai or catfish fillets
- 1/4 cup fresh cilantro leaves, coarsely chopped
- white or brown rice, cooked
Instructions
- Fill 12" skillet or sauté pan with 1/4" water. Place small round cake rack (about 9" in diameter) in skillet, or fold three 12" long pieces of aluminum foil into 3 x 1/2 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, 1/4 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 1/4 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
SUGAR: 1G
PROTEIN: 25G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
