Serves: 5
Total Calories: 469

1 pound , white-fleshed fish fillet, , cut into 1-inch pieces
1/2 cup white wine
1 teaspoon ginger
1 teaspoon garlic, dried or fresh, minced
2 teaspoons sugar
2 tablespoons oils (use sesame oil if you have it for flavor)
2 cups mushrooms, sliced
1/2 cup celery, sliced
1/2 cup scallion, sliced
1 cup broccoli
1 cup cauliflowerets (or 1 bag (16 oz.) frozen, mixed Oriental vegetables)
1 tablespoon lite soy sauce
1 teaspoon cornstarch
3 cups hot cooked rice

1. Make marinade by combing wine, ginger, garlic, sugar, and oil.

2. Marinate fish for at least 15 minutes.

3. Start cooking rice.

4. Sauté the vegetables in a little of the marinade until partially cooked.

5. Add fish with the rest of the marinade and cook on medium heat until fish flakes.

6. Thicken sauce in pan with 1 teaspoon of cornstarch dissolved in 1 tablespoon soy sauce. Stir until sauce clears and thickens.

7. Serve over 2/3 cup cooked rice.

EXCHANGES - With rice:
3 Learn Meat
2 Starch/Bread
2 Vegetable

NUTRITION FACTS
Calories 311
Total Fat 7 grams
Saturated Fat 1 gram
Cholesterol 36 milligrams
Sodium 91 milligrams
Total Carbohydrate 41 grams
Dietary Fiber 3 grams
Protein 21 grams

Nutritional Facts:

Serves: 5
Total Calories: 469
Calories from Fat: 63

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Fish And Fruit Salad With Yogurt Dressing
Fish Florentine*
Fish For Two From The Microwave
Fried Rice With Crabmeat
Halibut With A Greek Flavor*
Low-Calorie Fish Fillets For Four
Mystery Fish Dish
Oriental Stir-Fry Fish And Vegetables
Salmon And White Bean Salad*
Salmon Steak With Cucumber Sauce
Scallops And Braised Red Onions
Scallops, Peppers And Pasta
Stir-Fry Scallops And Broccoli