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1
pound fresh or frozen skinless red snapper, grouper, or ocean perch fillets, 1/2 to 3/4 inch thick
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1/8
teaspoon black pepper
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1
cup reduced-sodium chicken broth
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1/4
cup sliced green onion (2)
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1/3
cup orange juice
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2
tablespoons reduced-sodium soy sauce
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1
tablespoon honey
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1
teaspoon toasted sesame oil
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1/2
teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
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6
cups torn mixed greens, such as spinach, Swiss chard, and/or mustard, beet, or collard greens
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Sprinkle with pepper. In a large skillet combine chicken broth and green onion. Bring to boiling; add fish. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork. Remove fish, discarding cooking liquid; set aside and keep warm.
2. For sauce, in same skillet combine orange juice, soy sauce, honey, sesame oil, and ginger. Bring to boiling. Boil gently, uncovered, for 1 minute, stirring once. Remove from heat.
3. Place greens in a large bowl. Pour half of the sauce over greens, tossing to coat.
4. To serve, arrange greens on a platter. Place fish on top of greens and drizzle with remaining sauce.
5. Makes 4 servings
- Servings Per Recipe 4,
- Calories 177,
- Protein (gm) 26,
- Carbohydrate (gm) 9,
- Fat, total (gm) 4,
- Cholesterol (mg) 41,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 5,
- Vitamin A (IU) 4325,
- Vitamin C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Sodium (mg) 563,
- Potassium (mg) 621,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Vegetables () 2,
- Very Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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