Baked red snapper with lemon, ginger and green onion. Low in sodium, potassium and phosphorus.
Diet preference: Dairy-free
Cuisine type: Asian
Ingredients
Yield:
Yield
4 Servings
- 4 red snapper fillets, about 15 ounces total raw weight (other fish fillets may be used)
- 2 large lemons
- 2 green onions
- 1 tablespoon grated fresh ginger
- ½ teaspoon Less or Low Sodium Soy Sauce
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Directions
Nutritional Information Prep: 10 min, Cook: 20 min, Total: 30 min
- Heat the broiler. Line a broiler-safe pan with foil.
- Place the fish fillets on the foil.
- Cut one lemon in half and squeeze the juice evenly over the fish.
- Thinly slice the green onions. Sprinkle the green onions and grated ginger over the fish.
- Fold the foil loosely around the fish to make a packet, leaving a little space above the fillets.
- Broil for about 20 minutes, or until the fish is opaque and flakes easily with a fork. The fish should reach an internal temperature of 145°F.
- Carefully open the foil packet and transfer the fish to a serving dish.
- Cut the remaining lemon into wedges. Squeeze lemon juice over the fish and drizzle the 1/2 teaspoon less sodium soy sauce evenly over all 4 servings.
Additional Instructions
Using only 1/2 teaspoon of less sodium soy sauce for the entire recipe keeps sodium low while preserving the traditional soy flavor. Lemon, ginger and green onion add flavor without relying on extra salt.
Serving size: 1 Fillet
- Calories: 125 kcal
- Carbohydrates: 4.5 g
- Dietary Fiber: 1.1 g
- Total Sugars: 1.4 g
- Protein: 21 g
- Fat: 2.1 g
- Saturated Fat: 0.5 g
- Sodium: 147 mg
- Potassium: 424 mg
- Calcium: 27 mg
- Phosphorus: 237 mg
