Steamed Fish and Scallops with Snow Peas
Asian inspired flavors, low carb, diabetic friendly, and delicious.
"It tasted good. For personal preference, next time I'll double the snow peas and also increase the ginger. It did have a nice flavor."- arnie32
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Steamed Fish and Scallops with Snow Peas Preparation
Rub filets and scallops with mixture of ginger, garlic and oil. Put a couple of cabbage leaves in a bamboo steamer basket and place fish and scallops in basket. In saucepan, bring 2 inches of water to a boil. Place steamer basket in saucepan and steam, covered for 4 minutes (if filets are thin) or longer if they are over an inch thick.
Make sauce by combining lime juice, soy sauce, sesame oil and scallions or cilantro. Set aside.
Top fish with snow peas (or use separate steamer basket) and steam, covered, until fish is cooked through and snow peas are crisp-tender, about 2-3 minutes longer. Take care not to overcook the peas. They should be tender, but not limp.
To serve, make bed of snow peas, top with fish, and drizzle with sauce.
Note: other firm fish may be substituted for the salmon
Each (1 filet + 1/2 cup peas) contains an estimated:
Cals: 284, FatCals: 121, TotFat: 13g
SatFat: 2g, PolyFat: 3g, MonoFat: 8g
Chol: 69mg, Na: 320mg, K: 659mg
TotCarbs: 10g, Fiber: 2g, Sugars: 2g
NetCarbs: 8g, Protein: 31g
Adapted from Prevention, May 2006.
This makes a wonderful light dinner or satisfying lunch.
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