Fish with Chinese Ginger Scallion Sauce - 3g Carbs
{Personally I would just omit the salt and sugar but you
could also use a sugar substitute. Take care, Gloria}
From: diabeticgourmet.com
Servings: 4
2 Tbsp canola oil
1 1/2 cups thinly sliced scallion, white and green parts
2 tsp grated fresh ginger
1/2 tsp sugar
1/4 tsp salt
1 tsp grated orange zest
Freshly ground pepper, preferably white, to taste
4 (4-oz) pieces tilapia or other mild, flaky white fish
Preheat the broiler.
Heat oil in a small skillet over medium heat. Mix in
scallions to coat them with oil. Add ginger, sugar and
salt. Cook, stirring until sugar dissolves and scallions
are tender but still bright green, 3-4 minutes. Off the
heat, mix in the zest. Season sauce generously with pepper.
Set skillet aside so it keeps warm while the fish cooks.
Arrange fish on baking sheet and coat with cooking spray.
Season fish lightly with salt and ground pepper. Broil
until fish is opaque in the center at the thickest point,
about 6 minutes. Divide fish among four dinner plates. Top
each piece with one-fourth of the sauce. Serve immediately.
Servings: 4
Nutrition per Serving:
180 Calories, 9g Fat, 23g Protein, 210mg Sodium, 3g Carbs
Diabetic Exchanges: 3 Lean Meat, 1/2 Vegetable
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