(Yield: 4 servings)
1 pound firm white fish fillets (halibut, sea bass or swordfish)
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1/4 cup thinly sliced onion
1/3 cup fresh lime juice
1/2 teaspoon sugar
1 tablespoon vegetable oil
2 fresh tomatoes, diced
1 can (4 oz.) whole green chilies, rinsed, seeded and diced
2 ounces fresh mushrooms, diced
2 tablespoons minced cilantro
1 ripe avocado, peeled and cut into wedges (optional)
- Cut fish into 1/2-inch cubes; coat with 1 Tbsp. less soy sauce in microwave-safe baking dish. Cover and microwave on High 1 minute. Gently stir fish; cover and microwave 1 minute longer. Carefully remove fish and place in large plastic food storage bag; add onion.
- Combine lime juice, sugar and remaining 2 Tbsp. less sodium soy sauce; pour over fish. Press air out of bag; close top securely. Turn over several times to coat all pieces well. Refrigerate 1 hour; turn bag over occasionally.
- Pour fish and marinade into large mixing bowl; stir in oil. Add tomatoes, chilies, mushrooms and cilantro; toss gently to combine.
- Serve over avocado wedges and lettuce leaves.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.