Soy-glazed fish with sauteed summer squash |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
2 tablespoon(s) brown sugar |
1 teaspoon(s) canola oil |
2 tablespoon(s) canola oil |
1/4 cup(s) chopped fresh mint |
1/4 teaspoon(s) crushed red pepper |
2 teaspoon(s) grated fresh ginger |
kosher salt and black pepper |
1 tablespoon(s) low-sodium soy sauce |
3/4 pound(s) small zucchini, thinly sliced |
3/4 pound(s) summer squash, thinly sliced |
4 piece(s) white fish fillet (cod or hailbut), 6 oz |
Directions:
1. Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
2. Place the fish on a foil-lined, broilerproof, rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with 1/4 teaspoon each salt and pepper. Broil until the fish is opaque throughout, 5 to 7 minutes, basting with the soy mixture twice during the last two minutes of cooking.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the zucchini, squash, crushed red pepper, and 1/2 teaspoon salt and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the mint. Serve with the fish.
|
|