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INGREDIENTS

6 medium mushrooms, sliced
1 green onion, chopped
2 fillets pollock, about 4 oz (125 g) each
1 tsp grated ginger root
1 tsp sesame oil
1 tsp dry sherry
1 tsp low sodium soy sauce


COOKING INSTRUCTIONS

  1. Spread mushrooms and green onion pieces in microwave dish large enough to hold fillets in a single layer. Cover with vented wrap (poke a toothpick through plastic wrap stretched tightly over the dish) and microwave on high power for 2 minutes. Pour off any liquid.
  2. Push mushrooms and green onions to edge of dish and arrange fillets in a single layer, centered in the dish.
  3. Combine ginger, oil, sherry and soy sauce and spread evenly over fillets. Spoon mushrooms and green onions over top.
  4. Cover again with vented wrap and microwave on high power for 3-4 minues.
  5. Let stand, still covered, for 1-2 minutes or until fish is opaque throughout.


NOTES

Serves 2.

Per serving: 3 g carbohydrate; 17 g protein; 3 g total fat; equating to 111 calories. (54 mg cholesterol; 237 mg sodium; 425 mg potassium; 1 g fibre)

Any white fish, such as sole, can be substituted for the pollock.

My parents rate this a 9 out of 10 for taste, eye appeal and texture. They find it works well for their low carb diet (my father is diabetic, but controls it through diet).




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