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Marinated Fish Fillet and Ginger RiceMarinated Fish Fillet and Ginger Rice - Tender fillet of fish marinated and then grilled in foil served with asparagus tips and ginger rice.

Marinated Fish Fillet and Ginger Rice

Serves 4

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2 tablespoons soy sauce
1/4 cup lime juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 dash pepper
1 dash garlic salt
2 teaspoons sesame seeds
4 fish fillets
32 asparagus tips
2 teaspoons butter or margarine
4 teaspoons lemon juice
1 dash pepper
2 cups water
2 teaspoons soy sauce
4 teaspoons honey
1 teaspoonground ginger
1/4 teaspoon pepper
2 cups instant rice
16 snow peas

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Directions

  1. Combine soy sauce, lime juice, vinegar, olive oil, pepper, garlic salt and sesame seeds in a flat container with a lid for marinade. Mix well and place fish fillets into marinade. Cover and refrigerate for at least one hour.
  2. Heat grill. Wrap asparagus tips, butter or margarine, lemon juice and pepper in foil and place on grill. Close cover and cook for 5 minutes. Turn.
  3. Wrap marinated fish in foil and place on grill.
  4. Heat fish and asparagus on grill for 15 minutes and then turn. Turn asparagus tips again. Prepare rice.
  5. In a saucepan with a lid, heat water, soy sauce, honey, ground ginger and pepper on high until boiling. Stir in rice and snow peas, cover and turn heat to low. Cook for ten minutes or until all the moisture has been absorbed.
  6. Serve fish fillets and asparagus with rice.

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What's For Dinner? Image of Marinated Fish Fillet and Ginger Rice
Marinated Fish Fillet and Ginger Rice

Nutritional information for Marinated Fish Fillet and Ginger Rice

Calories: 471
Calories from Fat: 174

% Daily Value*
Total Fat 19.5g 30%
Saturated Fat 3.5g 17%
Cholesterol 69mg 23%
Sodium 791mg 33%
Total Carbohydrates 33.5g 11%
Dietary Fiber 4g 15%
Sugars 8.5g ~
Protein 41g 82%
Vitamin A 27% Iron 27%
Vitamin C 35% Calcium 8%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Nutritional information is made possible through the use of the Living Cookbook 2011 .
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