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    Gingered Flounder


    Source of Recipe


    Cooking Light, Sept. 1995, page 75

    List of Ingredients




    2/3 cup coarsely grated peeled gingerroot
    2 tablespoons low-sodium soy sauce
    2 tablespoons dry sherry
    2 tablespoons lemon juice
    2 teaspoons sugar or splenda
    24 ounces flounder fillets (4 6-oz fillets)
    Vegetable cooking spray
    1 teaspoon dark sesame oil (or use cooking spray)

    Recipe



    Place gingerroot on several layers of damp cheesecloth. Gather edges of cheesecloth together, and squeeze cheesecloth bag over a small bowl. Set aside 3 tablespoons ginger juice; reserve remaining ginger juice for another use.

    Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar in a shallow dish; add fish, turning to coat. Cover and marinate in refrigerator 20 minutes, turning fish occasionally. Remove fish from marinade; discard marinade.

    Place fish on broiler pan coated with cooking spray, and broil 3 minutes or until lightly browned (do not turn). Brush oil over fish (or spray with cooking spray), and broil an additional minute or until fish flakes easily when tested with a fork.

 

 

 

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