1/7 Photos of Gingered Fish
Inspired by a recipe from Cooking Light, this is a simple but full flavored dish. The original calls for flounder but works well with sole and other mild fishes. Really surprised this isn't in the 'Zaar collection already as it is one of our favorites.
My Private Note
Units: US | Metric
- 2/3 cup coarsely grated peeled gingerroot
- 2 tablespoons soy sauce (low sodium works well)
- 2 tablespoons dry sherry
- 2 tablespoons lemon juice
- 2 teaspoons Splenda granular or 2 teaspoons sugar
- 4 (6 ounce) flounder fillets or 4 (6 ounce) sole fillets
- vegetable oil cooking spray
- 1 teaspoon sesame oil
- 1 scallion, green part sliced (optional)
- 1Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
- 2Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat.
- 3Marinate in refrigerator 20 minutes, turning fish occasionally.
- 4Remove fish from marinade; discard marinade.
- 5Place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork.
- 6Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.
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Nutritional Facts for Gingered Fish
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 215.9
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.6 g
- Cholesterol 81.6 mg
- Sodium 644.5 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.4 g
- Sugars 0.9 g
- Protein 33.3 g
The following items or measurements are not included: