Recipe: Fish with Chinese Ginger Scallion Sauce (using orange zest)

FISH WITH CHINESE GINGER SCALLION SAUCE

"The Ginger Scallion Sauce, which is simple to prepare, is great with any broiled, baked or grilled white fish. While this recipe calls for tilapia, other options include turbot, flounder, sole, cod or halibut. Prepare the sauce while the fish cooks for an easy and delectable meal."



2 Tbsp. canola oil
1 1/2 cups thinly sliced scallion, white and green parts
2 tsp. grated fresh ginger
1/2 tsp. sugar
1/4 tsp. salt
1 tsp. grated orange zest
Freshly ground pepper, preferably white, to taste
4 (4-oz.) pieces tilapia or other mild, flaky white fish.

Preheat the broiler.

Heat oil in a small skillet over medium heat. Mix in scallions to coat them with oil. Add ginger, sugar and salt. Cook, stirring until sugar dissolves and scallions are tender but still bright green, 3-4 minutes. Off the heat, mix in the zest. Season sauce generously with pepper. Set skillet aside so it keeps warm while the fish cooks.

Arrange fish on baking sheet and coat with cooking spray. Season fish lightly with salt and ground pepper.

Broil until fish is opaque in the center at the thickest point, about 6 minutes.

TO SERVE:
Divide fish among four dinner plates. Top each piece with one-fourth of the sauce. Serve immediately.

Makes 4 servings

Per serving: 180 calories, 9 g total fat (1 g saturated fat), 3 g carbohydrate, 23 g protein, 1 g dietary fiber, 210 mg sodium.

Source: Dana Jacobi for the American Institute for Cancer Research