(Yield: 6 servings)
6 fresh firm white fish fillets, about 1/2 inch thick
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1/8 teaspoon coarse ground black pepper
1 teaspoon vegetable oil
1 stalk celery, thinly sliced
1 clove garlic, minced
3 small Roma tomatoes, diced
1 tablespoon dry white wine
1/2 teaspoon sugar
1/8 teaspoon fennel seed, crushed
2 teaspoons minced fresh celery leaves
- Place fillets in single layer in 13 x 9-inch microwave-safe baking dish; brush with mixture of 2 Tbsp. less sodium soy sauce and pepper. Cover dish and microwave on High 5 minutes, or until fish flakes easily with fork. Reserving pan drippings, remove fillets to serving platter; keep warm.
- Heat oil in small non-stick skillet over medium heat. Add celery and garlic; stir-fry 5 minutes. Add tomatoes, remaining 1 Tbsp. less sodium soy sauce, wine, sugar and fennel; simmer 2 minutes, stirring occasionally. Stir in 2 Tbsp. reserved pan drippings; simmer 1 minute longer.
- Sprinkle fillets with celery leaves and serve with tomato-fennel sauce.
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