EatingWell's Best Seafood Recipes (Slide 4)
This shoyu-based sauce with fresh ginger, garlic and sesame is a classic at the Hotel Hana-Maui, Hawaii. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.
Recipe: Ginger-Steamed Fish with Troy's Hana-Style Sauce
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqu…View slide
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