Asian Fish With Vegetables

5 Reviews Add a Pic
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“Flavorful fish and vegetables are cooked in the microwave for maximum nutrient retention.”

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Adjust Servings

Original recipe yields 2 servings



  1. Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
  2. Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
  3. Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.

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Reviews (5)

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I'm sorry, but microwaving fish doesn't work for's too easy to over or undercook. The sauce is a definite winner, though.



This is great! have made it in the microwave and in the oven. both turn out great!! soo yummy!! my husband is filipino and he loves this!! we use organic peanutbutter, figure it is the same as crushing nuts... :)



We have made this recipe twice. It was delicious with cod and I added snow pea pods. The second time we made it with tilapia and added mushrooms - also good! I cooked it in the oven as we served 6. One note, when you triple the recipe (6 servings), there is NO need to triple the sauce - I can't imagine anything with 1/3 cup of fresh ginger - yikes! And nearly 4 cups of liquid - unnecessary. Use your judgement. But we enjoyed it both times.

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Amount Per Serving (2 total)

  • Calories
  • 639 cal
  • 32%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 67.8 g
  • 22%
  • Protein
  • 33.2 g
  • 66%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 950 mg
  • 38%

Based on a 2,000 calorie diet



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Gingery Fish Kabobs


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Hawaiian Fish with Pineapple