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Steamed Fish with Asian Chilli Sauce Recipe
|Orange juice||2 Tablespoon|
|Chili garlic sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Salmon fillets/Halibut / cod fillets||24 Ounce, skinned (4 Pieces, 6 Ounce Each)|
|Thin asparagus||1 Pound, cut into 2" pieces|
|Yellow summer squash||1 Medium, cut into thin diagonal slices|
|Scallions||6 , cut into thin diagonal slices|
Calories 500 Calories from Fat 112
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 176.9 mg
Sodium 696.2 mg29%
Total Carbohydrates 22 g7.2%
Dietary Fiber 7.8 g31.2%
Sugars 11.6 g
Protein 76 g152.3%
Vitamin A 58.3% Vitamin C 93.5%
Calcium 15.8% Iron 49.3%
*Based on a 2000 Calorie diet
Tear off4 pieces of parchment paper or foil, 16" X 12" each.
In a cup, combine the orange juice, chili sauce, and soy sauce.
Fold each piece of paper or foil crosswise like a book, then open up.
Coat one half of each sheet with olive-oil cooking spray.
Place a piece of fish on the sprayed halves and spoon 1 1/2 teaspoons of the chili sauce mixture over each fillet.
Top the fish with some asparagus, squash, and scallions.
Spoon another 1 1/2 teaspoons chili sauce mixture over the vegetables in each packet and fold the other side of the paper or foil over the fish.
Crimp the edges tightly to seal.
Place the fish packets on a jelly-roll pan.