|2 tsp||canola oil|
|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||low-sodium soy sauce|
|1 tbsp||lemon juice|
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;