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Soy-Ginger Steamed Tilapia

Active Time: 10 minutes
Total Time: 20 minutes • Serves: 4


3 large garlic cloves, crushed with press or 1 tablespoon refrigerated Gourmet Garden™ garlic blend
1/2 cup thinly sliced green onions, divided
2 tablespoons less-sodium soy sauce
1-1/2 tablespoons dry sherry or Madeira (optional)
1 tablespoon grated peeled fresh ginger (from 2-inch piece) or refrigerated Gourmet Garden™ ginger spice blend
1 teaspoon Schnucks brown sugar
1 teaspoon sesame oil
1-1/4 pounds fresh tilapia, swai or catfish fillets
1/4 cup coarsely chopped fresh cilantro leaves
prepared white or brown rice (optional)

1. Fill 12-inch skillet or sauté pan with 1/4 inch water. Place small round cake rack (about 9-inches in diameter) in skillet, or crush or fold three 12-inch-long pieces of aluminum foil into 3 x 1/2-inch rounds. They should be able to raise a 9-inch glass pie plate just over water so that lid covers skillet. Cover skillet and heat water to boiling over high heat. (Do not boil with pie plate inside skillet.)

2. In 9-inch glass pie plate, stir together garlic, 1/4 cup green onions, soy sauce, sherry, if using, ginger, brown sugar and sesame oil until well blended. Arrange tilapia over sauce, overlapping thin ends of fillets to fit.

3. Place pie plate on cake rack or foil; cover skillet and cook over medium heat 7 to 9 minutes or until thickest part of tilapia turns opaque throughout and internal temperature reaches 145°F. With oven mitts, remove pie plate. Sprinkle tilapia with cilantro and remaining 1/4 cup green onions. Serve tilapia over


Each serving: about 140 calories, 3 g total fat (1 g saturated), 60 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 0 g fiber, 1 g sugars, 25 g protein