Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These fillets simultaneously taste sweet, salty, and slightly spicy from the Asian-inspired sauce that's brushed on them. Serve with long-grain rice, such as basmati.

David Bonom
Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

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  • Combine lemon juice and the next 7 ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to a boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 tablespoon sauce over each fillet. Serve with lemon wedges, if desired.

Nutrition Facts

205 calories; calories from fat 17%; fat 3.9g; saturated fat 0.6g; mono fat 1.3g; poly fat 1.2g; protein 34.3g; carbohydrates 6.9g; fiber 0.3g; cholesterol 52mg; iron 1.5mg; sodium 387mg; calcium 81mg.
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