Gingered Tilapia and Carrots

Modified from a recipe found in Family Cirlce Magazine, October 2009. My version uses tilapia vs. cod and eliminates unnecessary butter.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tilapia fillets, 4-5 oz each
• 1 (1 g) packet artificial sweetener (Splenda)
• 1  tablespoon  chopped fresh ginger
• 2  tablespoons  balsamic vinegar
• 2  tablespoons low sodium soy sauce
•  salt and pepper
• 3  medium carrots, peeled and cut 1/2 inch thick slices
• 1  small red bell pepper, cut into 1 inch pieces

Directions

1. Heat oven to 400 degrees F. Coat a baking dish with nonstick cooking spray. Place fish in dish, lightly salt and pepper.
2. Steam carrots and bell pepper until just starting to tender. Spread over and around fish.
3. In a small bowl, combine sweetener, ginger, vinegar, soy sace, and a few shakes of salt and pepper. Cover with plastic wrap and microwave on high for 1 minute.
4. Spoon sauce over the fish and vegetables. Bake 15 minutes or so, until fish flakes easily with a fork.