Asian-Style Steamed Snapper with Soy Glaze

             nonstick cooking spray

¾          cup reduced-sodium chicken broth

¼          cup reduced-sodium soy sauce

1           1-inch piece fresh ginger, peeled and thinly sliced

             pinch dried red pepper flakes

1           teaspoon light brown sugar

2           scallions, sliced, divided

2          red snapper fillets (about 4 to 6 ounces each), skin-on

            pinch sea or kosher salt

            pinch freshly ground black pepper

            nonstick cooking spray

½ to 1  tablespoon chopped fresh cilantro, for garnish

Nutritional information per muffin :

Calories: 211 (32% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 4g • chol. 50mg • sod. 166mg • calc. 30mg • fiber 1g

1.  Lightly spray the roast/steam rack with cooking spray and insert into baking pan in the upper position. Put the broth, soy sauce, ginger, pepper flakes, sugar and 1 sliced scallion into the baking pan fitted into the Cuisinart® Oven Central™ with both the top and lower heaters on to 400ºF.

2.  While the broth is heating, season the snapper with the salt and pepper. Once the liquid has come to a boil, carefully put the seasoned fish on top of the rack and close the unit.

3.  Let fish cook until firm to the touch, about 8 to 10 minutes depending on the size of the fish. Carefully remove the rack and fish and set aside.

4.  Allow liquid to continue to cook, with lid open, until reduced by about half.

5.  Serve fish in a shallow serving bowl and garnish with reserved sliced scallion and chopped cilantro. Finish with a drizzle of the glaze.