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GRILLED TILAPIA WITH ASIAN RED LENTILS AND KALE ½ pound fresh tilapia fillet cut about ½ inch thick 1 tablespoon soy sauce ½ tablespoon mirin 1 clove garlic, minced ½ teaspoon finely grated fresh ginger ½ teaspoon dark sesame oil ½ cup red lentils 1 cup low-salt chicken broth 2 cups (4 ounces) packed, sliced kale 1 tablespoon water 1 teaspoon sesame seeds, toasted (optional) Prepare a charcoal or gas grill. Place fish on a shallow plate. Combine soy sauce, mirin, garlic, ginger, and sesame oil; mix well. Pour over fish, turning to coat. Let stand 10 minutes. Meanwhile, combine lentils and broth in a large, deep skillet. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Add kale; cover and simmer 5 more minutes or until lentils and kale are tender, stirring once. Drain fish, reserving marinade. Grill fish over medium-high heat 3 to 4 minutes per side or until fish is opaque in center. Transfer marinade to a small saucepan; add 1 tablespoon water. Bring to a boil; boil gently 30 seconds. Spoon lentil mixture onto 2 warmed serving plates; top with fish. Sprinkle withsesame seeds, if desired. Drizzle boiled marinade over fish and lentil mixture.
Body Benefit 2 SERVINGS
DIGESTIVE SYSTEM The lentils provide fiber to aid digestion. CALORIES : 294 FAT: 36 GRAMS AGING FATS : 1 GRAM CHOLESTEROL : 60.5 MILLIGRAMS FIBER : 8.9 GRAMS CARBOHYDRATES : 25 GRAMS PROTEIN : 36.7 GRAMS SODIUM : 657 MILLIGRAMS POTASSIUM : 908 MILLIGRAMS www.watchtvsitcoms.com