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|Asian Fish With Vegetables|
"Flavorful fish and greens are cooked inside the microwave for optimum nutrient retention."
- 4 cups shredded savoy cabbage
- 1 medium red pepper, cut in slivers
- 6 sliced scallions, with green
- 2 (four ounce) fillets mahi mahi or flounder
- 2 huge garlic cloves, crushed
- 1/3 cup dry-roasted unsalted peanuts, overwhelmed in blender
- 2 tablespoons grated fresh ginger
- 1/3 cup water
- 1 teaspoon cornstarch
- 3 tablespoons decreased-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 cup mirin
- 1/four cup chopped cilantro (or parsley)
- 1 lime
|Prep :||Cook : 2M||Ready in :|
- Spread veggies over backside of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce components; pour over all.
- Cover tightly with microwave plastic wrap, and microwave on high eight-10 mins. Vegetables can be crisp-gentle.
- Place each filet on a plate; spoon greens and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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