Steamed Fish With Thyme and Tomato Vinaigrette

Ingredients

• 1 tablespoon Dijon mustard
• 3 tablespoons rice vinegar
• ⅓ cup olive oil
• ½ cup diced, peeled and seeded tomatoes
• 2 tablespoons finely chopped scallions
• 2 tablespoons freshly grated ginger
• 2 tablespoons freshly chopped coriander
• 1 tablespoon light soy sauce
• Pinch hot red pepper flakes, optional
• Salt and freshly ground pepper to taste
• 4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon)
• 4 sprigs fresh thyme or 1 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    344 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 85 milligrams cholesterol; 353 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature.
2. Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with the sauce spooned over the fillets.

10 minutes