Fish with Thai Sauce

submitted by butterflydog
from NY, US

2 firm-textured fish fillets, 8 to 9 ounces each
1/2 cup rice vinegar
1/4 cup honey
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons 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 cup sliced mushrooms
2 tablespoons minced cilantro, optional

Place fish in zip-top bag. Combine vinegar, honey, garlic and red pepper
flakes; spoon 3 tablespoons 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. Yield 2 to 4 servings

Note: I used Tofu instead of fish and grilled the tofu !

Source: recipe courtesy of home economists Kathryn Moore and Roxanne Wyss.


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