Ingredients
4 fresh or frozen orange roughy
fillets (6 ounces each), thawed
1 tablespoon canola oil
1 cup water
1/3 cup sliced green onions
2 teaspoons cider vinegar
2 teaspoons reduced-sodium soy
sauce
2 garlic cloves, minced
1/2 teaspoon Chinese five-spice
powder
1/8 teaspoon crushed red pepper
flakes
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon sesame oil
Directions
In a large nonstick skillet, cook fish in canola oil for 2 minutes. Turn
and cook 2 minutes longer. Add the next nine ingredients. Cover
and simmer for 4 minutes or until fish flakes easily with a fork.
Sprinkle with sesame oil.