Gingery Fish Fillets

Servings: 4

• 24 ounces white fish fillets (tilapia, haddock or other white fish)
• 1 cup boiling water
• 1 chicken bouillon cube
• 3 large green scallions
• 1 piece ginger, peeled (2" X 1"), cut into matchstick pieces
• 1/8 teaspoon cayenne pepper, or to taste
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 teaspoon olive oil
• Salt and pepper, to taste

Pre-heat oven to 425°F.

Place fish fillets in a 13 X 9 inch baking dish. Dissolve the chicken bouillon cube in one cup boiling water, and set aside.

Wash and trim green scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces. Keep these apart, you will be using them separately.

Slice the ginger into matchstick-size pieces.

From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions. (Go really easy on the salt! The soy and bouillon both contain sodium.)

Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 tablespoons water; set aside.

Heat the oil in a small non-stick skillet. Add the scallion strips and the ginger and cook until golden (just a few minutes).

Stir soy mixtrue and add to the skillet. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened. Remove fish from oven and onto serving plates. Serve sauce over the fish.

Per Serving (based on using haddock): 187 Calories; 3g Fat (13.4% calories from fat); trace Saturarated Fat; 33g Protein; 6g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 458mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.