Soy-Glazed Fish With Sautéed Summer Squash
Serves 4|
Hands-On Time:
10m
|
Total Time:
20m
Ingredients
- 2 tablespooons brown sugar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 4 6-ounce pieces white fish fillet (such as cod or halibut)
- 2 tablespoons plus 1 teaspoon canola oil
- kosher salt and black pepper
- 1 1/2 pounds small zucchini and summer squash (about 4 total), thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped fresh mint
Directions
- Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger. Set aside.
- Place the fish on a foil-lined broilerproof rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper.
- Broil until the fish is opaque throughout, 5 to 7 minutes. Baste with the soy mixture twice during the last 2 minutes of cooking.
- Meanwhile, heat the remaining 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the zucchini and squash, crushed red pepper, and ½ teaspoon salt. Cook, tossing frequently, until just tender, 5 to 7 minutes. Fold in the mint.
- Serve the vegetables with the fish.
Nutritional Information
- Per Serving
- Calories 253
- Fat 10g
- Sat Fat 1g
- Cholesterol 65mg
- Sodium 556mg
- Protein 29g
- Carbohydrate 13g
- Sugar 10g
- Sugar 2g
- Iron 1mg
- Calcium 52mg
What does this mean? See Nutrition 101.
Quick Tip
Have extra ginger you won’t use before it goes bad? Pop what’s left in the freezer. When you need it, just peel and grate
the frozen root.
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