Lean Cuisine - Lemongrass Ginger White Fish

Preparation time:: 5 mins mins

Cooking time:: 15 mins mins

Serves:: 4

Rating:

Rate it:Sign in to rate

You don't have to be the Naked Chef to whip up this recipe, so add it to your regular meal rotation and you're bound to look and feel hotter in the buff.

Ingredients

1 tbs chopped lemongrass
1 tsp minced fresh ginger
2 cloves minced fresh garlic
2 tbs fresh lemon juice
½ jalapeno pepper
450-550g white fish fillet (such as flathead)

Method

In a food processor, puree lemongrass, ginger, garlic, lemon juice and jalapeno.

Rub mixture onto fish and marinate for 5 minutes.

Heat a heavy-bottomed pan on high. Place fillet in pan and sear for 2 minutes. Flip fish and reduce heat to medium. Cook for two more minutes. Divide onto four plates and serve hot.

Notes

Per serve: 661kJ, 2g carbs, 22g protein, 7g fat (1g saturated fat), less than 1g fibre, 58mg sodium

Flavour saviour: The fish in this low-fat stomach shrinker is best just seared and pairs well with exotic flavours. "You can use small quantities of lemongrass and ginger but still get huge flavour," says nutritionist Dr Gayl Canfield.

Make it a meal: Add 1 cup spinach steamed in 1 tbs white wine, 1 sweet potato (microwaved), and a salad of 3 cups salad leaves, chopped tomato and cucumber dressed with 1 tbs balsamic vinegar (1464kJ).