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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
2. Combine 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.
3. Marinate in refrigerator 20 minutes, turning fish occasionally.
4. Remove fish from marinade; discard marinade.
5. Place 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.
6. Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.