Orange-Ginger Sesame Grouper
1 1/2 lb Louisiana grouper, cut into 6 filets
2 oranges, peeled and sliced
1 (2-inch) piece ginger, peeled and minced, (~2 Tbsp)
¼ tsp salt
¼ tsp pepper
½ c carrot shredded
¼ c diced green onion
6 Tbsp coconut aminos (may substitute soy sauce)
¼ cup rice wine vinegar
2 Tbsp dark sesame oil
2 Tbsp fresh herbs for garnish, optional
Preheat oven to 450°F. Tear off 6 (15-inch) squares of parchment paper.
Distribute oranges and ginger among centers of parchment paper; top each with fish. Sprinkle fish with salt and pepper, and top fish with equal portions of carrots and green onion.
Combine coconut aminos, vinegar, and oil; drizzle over fish. Bring parchment sides over fish; tightly double-fold tops and sides to make packets. Tuck ends under to seal. Place on a large rimmed baking sheet.
Bake 12 to 14 minutes or until parchment is puffed and fish flakes with a fork, unfolding one packet to test for doneness.
Garnish with fresh herbs and serve.
6g Fat (1g Saturated fat, 40mg Cholesterol.) 100mg Sodium. 8g Carbohydrates (1g Fiber, 6g Total sugar.) 23g Protein.
Lower Fat: Omit sesame oil. 140 Calories.. 1g Fat (0g Saturated fat, 40mg Cholesterol.) 100mg Sodium. 8g Carbohydrates (1g Fiber, 6g Total sugar.) 23g Protein.
Lower Carbohydrate: Substitute lemon for orange slices. 160 Calories. 6g Fat (1g Saturated fat, 40mg Cholesterol.) 100mg Sodium. 4g Carbohydrates (1g Fiber, 1g Total sugar.) 23g Protein.
Lower Sodium: Recipe is considered low-sodium as is. Use salt substitute to reduce sodium to 85mg.
Dairy-free: Recipe is dairy-free as is.