Asian Fish With Vegetables
USA WEEKEND columnist Jean Carper
Ingredientsservings 639 cals
- Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
- Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
- Place each filet on a plate; spoon vegetables 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.
Per Serving: 639 calories; 15.9 g fat; 67.8 g carbohydrates; 33.2 g protein; 82 mg cholesterol; 950 mg sodium. Full nutrition
ReviewsRead all reviews 5
I'm sorry, but microwaving fish doesn't work for me....it's too easy to over or undercook. The sauce is a definite winner, though.
This is great! have made it in the microwave and in the oven. both turn out great!! soo yummy!! my husband is filipino and he loves this!! we use organic peanutbutter, figure it is the same as c...
We have made this recipe twice. It was delicious with cod and I added snow pea pods. The second time we made it with tilapia and added mushrooms - also good! I cooked it in the oven as we served...
I follwed the recipe to the letter and I gotta tell ya...we thought it was AWFUL. Sorry guys...