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Ingredientes
- Â Â Serve with steamed white rice.
- 2 Tbsp. sesame oil
- 4 x 6 oz fish filet, your favorite, but a white fleshed fish is best
- 2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1 tsp gingerroot, peeled and chopped
- 1/4 c. finely sliced green onions, scallions
- 1Â 1/2 Tbsp. fresh cilantro, finely minced
- Â Â Preheat your oven to 425 degrees.
Direcciones
- Brush a shallow glass oven dish with 1 tbsp. of the sesame oil. Place the fish into the dish in a single layer. No over-lapping.
- In a small bowl mix the remaining oil, with the vinegar, soy sauce and ginger. Pour it over the fish and bake for 10-12 min till the fish is done and hard to the touch. Remove from the oven and serve right from the dish.
- Garnish with the scallions and cilantro.
- Serves 4 (Chef David Nelson)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 112 | 44% |
| Total Fat 12.55g | 16% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 406mg | 17% |
| Potassium 618mg | 18% |
| Total Carbs 0.95g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 31.62g | 51% |
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