Napa Cabbage Wrapped Monkfish with Ponzu Sauce

• 1 pound monkfish, cut into 4 equal fillets
• 8 Napa cabbage leaves
• 2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet)
• 1/2 cup diced carrot (1 tablespoon per fillet)
• 4 teaspoons chopped chives (1/2 teaspoon per fillet)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lime juice
• 2 tablespoons low-sodium tamari sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon minced ginger
• 2 teaspoons sugar

1. In a metal or bamboo steamer basket, steam monkfish for 2 minutes.
2. Remove from steamer and halve.
3. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.
4. Lay cabbage leaves on a flat surface.
5. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish.
6. Season with a pinch of salt and pepper.
7. Roll, folding in sides to enclose monkfish.
8. Steam for 4 to 5 more minutes or until fish is cooked through.
9. Combine all ingredients for ponzu sauce in a blender container and puree.
10. Strain, if desired.
11. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.
12. Calorie: 160 calorie per serving Fat: 8 gm per serving

monkfish, cabbage, fresh ginger, carrot, chives, salt, freshly ground black pepper, lime juice, tamari sauce, water, rice vinegar, ginger, sugar

Taken from www.foodnetwork.com/recipes/napa-cabbage-wrapped-monkfish-with-ponzu-sauce-recipe.html (may not work)