---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
   1 1/3 lb Rockfish fillets or other
            -thick firm flesh fish
     3/4    Inch thick
   1 1/2 c  Sliced mushrooms
       4    Green onions, cut into 1
            -inch lengths
   1 1/2 c  1 inch pieces asparagus (or
            -green beans or snow peas)
   1 1/2 c  Sliced carrots
       2 tb Low-salt soy sauce
       1 tb Oriental sesame oil
     3/4 ts Grated fresh ginger
       3 tb Unseasoned rice vinegar
       6 tb Orange juice
     3/4 ts Grated fresh orange rind
   Combine all sauce ingredients and let sit for 30
   minutes to blend flavors. Rinse fish with cold water.
   Arrange on a vegetable steamer tray. Place tray over 1
   1/2 inch boiling water; cover and steam for 1-2
   minutes. Top with vegetables and steam additional 5
   minutes, or until fish flakes easily and vegetables
   are crisp tender. Pour sauce over individual portions
   just before serving.
   NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be
   substituted for Rockfish.
   Per serving: 266 Calories, 39 g Protein, 14 g
   Carbohydrates, 1 g Saturated Fat,  2 g Monounsaturated
   Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg
   Cholesterol, 315 mg Sodium.
   SOURCE: * Simply Seafood, Spring  1992
   SHARED BY: Jim Bodle 4/92