Makes 4 servings, each containing approximately:
345 calories
34 gm. carbohydrate
9 gm. fat
48 gm. cholesterol
31 gm. protein
587 mg. sodium
3 gm. fiber
- green tea bags
- hot water
- ginger juice
- low-sodium tamari sauce
- frozen pineapple juice concentrate
- extra virgin olive oil
- ahi tuna fillets
- extra virgin olive oil
- cooked brown rice
- • 5 cups water plus more as needed
- • 1 / 3 cup kosher salt
- • 1 / 3 cup sugar
- Hoisin-Mustard Glaze:
- • 2 tablespoons hoisin sauce
- • 1 1 / 2 tablespoons Dijon mustard
- • 1 tablespoon lemon juice
- • 1 teaspoon Asian sesame oil or canola oil
- Water
- Dijon mustard
- fine-chopped pecans
- heavy cream
- Amaretto liqueur or maple syrup
- snapper
- lemon juice
- grated Parmesan cheese
- butter or margarine
- mayonnaise
- chopped green onion
- salt
- liquid hot pepper sauce
PER SERVING (1/4th of recipe, 1 fish fillet with sauce): 251 calories, 5g fat, 305mg sodium, 20g carbs, 1.5g fiber, 5g sugars, 26.5g protein — PointsPlus® value 6*
- raw tilapia fillets
- Sauce
- orange juice
- granulated white sugar
- Fish
- panko breadcrumbs
- whole-wheat flour
Wine – A bright, crisp, citrusy Sancerre
- baking soda
- Salt
- Tabasco
- water
- mayonnaise
- ketchup
- fresh lemon juice
- STOCK
- bay leaf
- thyme
- celery leaves
- parsley
Each part of the tuna fish differs in quality and therefore in price. There are five main cuts to be found on the open market: Otoro, Jutoro, Akami, Belly Cut and Back Cut. Similar to beef sold in the US, tuna is graded based on the fat content (marbling) found within the meat. Otoro and Toro grade has the highest level of fat and is most expensive
- Juice of 2 limes
- Tartar
- (250ml water
- Asian Soy Dressing
- Vegetables
- small shiitake mushrooms
- snow peas
- Garnish
Course: main meals
PointsPlus™ Value: 5
Servings: 4
Preparation Time: 8 min
Cooking Time: 9 min
Level of Difficulty: Easy
- cornstarch