FISH AND VEGETABLES IN THAI SAUCE

FISH AND VEGETABLES IN THAI SAUCE image

Yield 8 servings

Number Of Ingredients 10

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2 firm-textured fish fillets, 8 to 9 ounces each
1/2 C rice vinegar
1/4 C honey
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
2 tsp vegetable oil
1 red pepper, cut into strips about 1/4 inch wide
1 small zucchini, cut into strips 2 inches by 1/4 inch
1 C sliced mushrooms
2 TBS minced cilantro(optional)

Steps:

Place fish in zip-top bag. Combine vinegar, honey, garlic and red pepper flakes; spoon 3 TBS vinegar mixture over fish. Seal bag, turn to coat well and allow to marinate 15 minutes. Reserve remaining vinegar mixture. Spray broiler pan with nonstick spray coating. Drain fish and place on broiler pan. Broil 5 minutes, turn and broil about 3 minutes or just until fish is done and flakes easily. Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and stir-fry 2 minutes. Pour reserved vinegar mixture over vegetables and heat to boil. Boil 30 seconds, stirring constantly. Arrange vegetables and sauce on serving plate. Top with fish, then spoon sauce over top of fish. Sprinkle with cilantro, if desired.