Click to see a close-up

1 tablespoon onion, grated
1 clove garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon granular Splenda or equivalent liquid Splenda
1/4 teaspoon ground coriander
1/8 to 1/4 teaspoon ground ginger
1/2 teaspoon sambal oeleck, or to taste *
1 1/2 pounds fish (about 6 tilapia fillets)

In a small bowl, mix all of the ingredients except the fish. Place the fish in a gallon size zipper bag and pour in the sauce. Seal the bag and then gently knead the fish until it's completely coated with sauce. If you have the time, I suggest marinating the fish, in the bag, for at least an hour. Dump the fish and sauce onto a rimmed baking sheet lined with foil and arrange the fish in a single layer. Bake at 425 10 minutes. Raise the oven rack to the highest setting and broil the fish for another 5 minutes.

Makes 3 servings

* This is Asian chili paste.

With granular Splenda:
Per Serving: 177 Calories; 3g Fat; 33g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 178 Calories; 3g Fat; 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

I got this idea from a recipe I saw on the Take Home Chef but I used the sauce from my Thai Pork Lettuce Wraps recipe. I wasn't exactly sure how to cook this and I decided to try baking it. After about 10 minutes in the oven I saw that it looked very pale. So, I raised the rack to the highest setting and broiled it for the last 5 minutes. That gave the fish a more appealing color. One thing that I will definitely do next time is let the fish marinate in the sauce for a while. I wasn't sure how it was going to turn out this time around and I think the flavor would have penetrated the fish much more had I marinated it a bit. I don't think I'd marinate it for more than an hour or two or the lime juice might start to break down the fish. I may increase my star rating for this recipe if marinating the fish increases the flavor. Another Asian sauce that might taste nice with fish is the marinade from my Seoul Chicken. I think that half a batch of that marinade would be enough for this size recipe. Click the photo to see a close-up.

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