Ginger Peanut Whitefish
Servings
4Serving size
4 ounces fish with sauceThis recipe can be multiplied and makes good leftovers as sandwiches. The sauce keeps well.
Serve with Jasmine Rice or Jasmine Rice – Low Sodium Version or Brown Rice
AND
Serve with Herbed Zucchini or Sauteed Leeks or Sauteed Leeks – Low Sodium Version
Serve with Brown Rice or Jasmine Rice
AND
Serve with Herbed Zucchini or Sauteed Leeks or Sauteed Spinach
Ingredients
| 4 tsp. Sesame oil |
| 1 clove Garlic, raw (minced) |
| 1 Large Shallots, raw (minced) |
| 1/4 cup Peanuts (raw and unsalted; shelled) |
| 3 Tbsp. Ginger root, raw (minced) |
| 1/2 tsp. Sugar |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 to taste Black pepper |
| 1 cup No salt added vegetable stock (or no salt added chicken broth) |
| 16 ounces Fresh whitefish (4 4-ounce filets of halibut, grouper, or cod) |
Instructions
Add the shallots and peanuts. Cook for another 3 minutes, stirring occasionally.
Add the ginger and cook for another 3 - 5 minutes. Add the lime juice, sugar, soy sauce, pepper and chicken stock.
Reduce the heat until the sauce is simmering. Cook for about ten minutes reducing by about 1/2.
When the sauce is done reduce the heat to low to keep warm.
Place a large non-stick skillet over medium-high heat. Add the remaining teaspoon sesame oil to the pan. When the pan is hot add the fish. Cook for about 4 - 5 minutes on each side.
Serve the fish topped with sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Simmering the sauce slowly gives it a mellow richness from the ginger and soy that goes well with a meaty whitefish like halibut or grouper. This sauce will work well over almost any choice though. If you have some fresh cilantro, sprinkle a few leaves over the top when serving.