Fish & Veggies in Thai Sauce (GISFW)

Fish and Vegetables in Thai Sauce

2 firm-textured fish fillets, 8-9 ounces
½ Cup Rice vinegar
2 T. Honey
4 Cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 teaspoons olive oil
1 red pepper, cut into strips (about ¼ in. wide)
1 small zucchini, cut into strips (about 2 by ¼ in.)
1 cup sliced mushrooms
2 tablespoons minced cilantro, optional

Place fish in zip top plastic food bag. Combine vinegar, honey, garlic and red pepper flakes; spoon 3 TBLS 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 vegetable cooking spray. Drain fish and place on 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.

Per serving: 208 calories (14 percent from fat), 3 grams total fat (trace saturated fat), 40 milligrams cholesterol, 25 grams carbs, 22 grams protein, 58 mg sodium, 2 grams dietary fiber.