White Fish with Ginger Glaze • Seafood Nutrition Partnership


Four, 5-ounce skinless fish fillets (such as tilapia, catfish or pollock)
2 1/2 Tbsp. low fat Greek-style plain yogurt
1 1/2 Tbsp. mayonnaise
1 Tbsp. soy sauce
Juice of 1 lemon
One, 1-inch knob fresh ginger, peeled and finely grated
2 cloves garlic, finely grated
4 scallions, thinly sliced
Recipe developed by Barton Seaver


1.Season the fish with salt and allow to rest for 20 minutes.
2.Preheat the broiler or toaster oven.
3.Combine the yogurt, mayonnaise, soy sauce, lemon juice, ginger, garlic and scallions in a medium bowl and whisk together
4.Place the fish on a baking sheet. Spread a heaping spoonful of the glaze over each piece of fish.
5.Place coated fish under the broiler on the highest rack as close to the heat source as possible, so the fillets are situated evenly under the heating unit.
6.Broil for 7-8 minutes, rotating if necessary, to evenly brown.
7.Fish is fully cooked when it flakes easily when gently pressed. Serve immediately.

For so little effort, you reap really great taste results with this broiled fish with ginger glaze recipe from Barton Seaver. This technique serves up a moist, flavorful piece of fish every time, and you can use what you have on hand – tilapia, catfish, Alaska pollock, rockfish, and many other fillet options would work perfectly into this preparation. By cutting the mayonnaise with Greek yogurt, you also cut the fat and boost the protein in this already protein-rich seafood dish. Read more about this recipe here.

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