This recipe for broiled fish with soy-ginger marinade yields a delicate yet assertive entrée that lends itself to being paired with sweeter and gentler flavors on the side. Brown or black rice, sweet potatoes, steamed quinoa, or one of the recipes from the grain section and steam sautéed vegetables are all great accompaniments for this star of a dish.
- ¼ cup reduced sodium tamari
- 2 tablespoons honey, or coconut nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon grated ginger root
- 1 scallion, chopped fine
- 1 ¼ pounds white fish filets (sole, tilapia, snapper, flounder, sea bass) or wild salmon
Line a baking tray with parchment or foil.
In a mixing bowl, stir together the tamari, agave, sesame oil, lime juice, ginger, and scallion. Add fish fillets to marinade and stir gently to thoroughly coat them. Marinate for 15 minutes.
Preheat broiler. Arrange fish fillets on the baking tray in a single layer.
Spoon 2 to 3 tablespoons of remaining marinade over the fish.
Place tray at least 3 inches away from broiler and cook 10 to 12 minutes, until fish flakes easily with the tip of a fork or sharp knife.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Serves 4 (5-ounce portions)