Gingered Fish

• 2/3 cup coarsely grated peeled gingerroot
• 2 tablespoons soy sauce (low sodium works well)
• 2 tablespoons dry sherry
• 2 tablespoons lemon juice
• 2 teaspoons Splenda granular or 2 teaspoons sugar
• 4 (6 ounce) flounder fillets or (6 ounce) sole fillets
• vegetable oil cooking spray
• 1 teaspoon sesame oil
• 1 scallion, green part sliced (optional)

1. Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
2. Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat.
3. Marinate in refrigerator 20 minutes, turning fish occasionally.
4. Remove fish from marinade; discard marinade.
5. Place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork.
6. Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.

gingerroot, soy sauce, sherry, lemon juice, splenda, vegetable oil cooking spray, sesame oil, scallion

Taken from www.food.com/recipe/gingered-fish-112499 (may not work)