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Lemon Grass and Ginger Fish

Featured in the Honolulu Star-Advertiser on July 6, 2016.
Recipe compliments of Nalo Farms.

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Ingredients:

Lemon Grass and Ginger Fish

  • 2 pounds white fish of choice (such as mahi mahi, opah, or snapper)
  • Salt and pepper to taste
  • 2 tablespoons grated Hawaiian ginger
  • 2 tablespoons grated lemon grass
  • 4 tablespoons plain bread crumbs
  • 1 tablespoon canola oil (may substitute with 1/2 teaspoon butter and 1/2 teaspoon canola oil)

Directions:

  1. Season fish with salt and pepper.
  2. Mix lemongrass and ginger together; coat fish with mixture.
  3. Dredge in breadcrumbs.
  4. Heat oil in a saute pan and cook fish for about 2 minutes on each side or bake in oven at 425°F for 15-20 minutes or until desired doneness.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
260 calories, 6 g fat, 0 g saturated fat, 100 mg cholesterol, 250 mg sodium, 6 g carbohydrate, 0 g fiber, 0 g sugar, 47 g protein

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