Steamed Sole with Vegetables
2 sole fillets
(about 3/4 pound total)
Soak mushrooms in
hot water for 40 minutes or until soft, remove stems and discard.
In a large heat-proof plate with a raised rim, place the fillet pieces in one layer. Distribute the snow peas and the mushrooms over the fillets. Sprinkle with the ginger and scallions.
In a small bowl, mix the sherry or rice wine, soy sauce, and the oil. Pour the mixture over the fillets.
In a shallow saucepan or skillet large enough to hold the plate, place a steamer rack that stands about 2 inches above the bottom. Add 1 inch of water to the saucepan and bring to a boil. Place the plate of fish on the steamer rack. Cover the saucepan and steam the fish for 6 minutes over high heat.
Carefully remove the
plate from the saucepan. There will be about 1/4 cup of liquid on the
plate. Spoon the liquid over the fish and serve.
Per Serving (excluding unknown items): 267 Calories; 6g Fat; 1g Saturated Fat; (18.8% calories from fat); 35g Protein; 20g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 658mg Sodium. Exchanges: 4 1/2 Lean Meat; 4 Vegetable; 1/2 Fat.
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