Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | canola oil |
| 1/8 tsp | salt |
| 1/8 tsp | pepper |
| 4 6-ounce | skinned rainbow trout fillets |
| 2 cups | sliced shiitake mushroom caps |
| 1 tsp | dark sesame oil |
| 2 tsp | ground fresh ginger |
| 1 tsp | minced garlic |
| 1 cup | chopped green onion |
| 1/4 cup | water |
| 1/4 cup | low-sodium soy sauce |
| 1 tbsp | lemon juice |
Directions
Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.
Yields 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Nutritional Information: CALORIES 247(28% from fat); FAT 7.6 g (sat 1.2 g); CHOLESTEROL 140 mg; CALCIUM 73 mg; CARBOHYDRATE 6.9 g; SODIUM 629 mg; PROTEIN 33.2 g;
Source: find.myrecipes.com