Ingredients
4 orange roughy fillets (6 ounces each)1 tablespoon canola oil1 cup water1/3 cup sliced green onions2 teaspoons cider vinegar2 teaspoons reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon Chinese five-spice powder1/8 teaspoon crushed red pepper flakes1/4 teaspoon salt1 teaspoon minced fresh gingerroot1/2 teaspoon sesame oil
Preparation
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.
