FEBRUARY 2004
Recipe of the month

Sweet Black Pepper Fish

½  C water, divided
3 T sugar
2½  T Thai fish sauce
3 T peeled fresh lemongrass, minced
1 T garlic, minced
1 tsp freshly ground black pepper
1 C green onion, coarsely chopped
4 (6 oz) hallibut fillets
1 T cilantro, chopped
Combine ¼  cup water, sugar, and fish sauce in large non-stick skillet. Bring to a boil, stirring to dissolve sugar.

Add lemongrass, garlic and pepper. cook 1½  minutes or until slightly reduced.

Add ¼  cup water, onions, and fish. Cook over medium-high heat (turning once) 7 minutes or until fish flakes easily when tested with a fork.

Sprinkle with cilantro. Serves 4.

Nutritional info per serving (1 fillet and 2 T sauce):
CALORIES 247 (14% from fat); FAT 3.9g (sat 0.6g, mono 1.3g, poly 1.3g); PROTEIN 36.3g; CARB 13.9g; FIBER 1.2g; CHOL 54mg; IRON 1.9mg; SODIUM 911mg; CALC 89mg

Source: Cooking Light January/February 2004


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