Napa Cabbage Wrapped Monkfish with Ponzu Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 pound monkfish, cut into 4 equal fillets |
8 napa cabbage leaves |
2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet) |
1/2 cup diced carrot (1 tablespoon per fillet) |
4 teaspoons chopped chives (1/2 teaspoon per fillet) |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons lime juice |
2 tablespoons low-sodium tamari sauce |
2 tablespoons water |
1 tablespoon rice vinegar |
1 teaspoon minced ginger |
2 teaspoons sugar |
Directions:
1. In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.
2. Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through.
3. Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.
4. Calorie: 160 calorie per serving Fat: 8 gm per serving
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