(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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce.
On the purchase of TWO (2) boxes of Kikkoman Panko Bread Crumbs
On any one (1) Kikkoman product.