Ingredients: * 4 flounder fillets * 1 tablespoon low-fat margarine * 2 tablespoons sake * 2 tablespoons light soy sauce * 2 tablespoons fresh lime juice * 2 teaspoons minced fresh ginger * 2 teaspoons sesame oil * 1 teaspoon honey * 1 teaspoon lightly toasted black sesame seeds * 6 ounces shiitake mushrooms, stemmed and thinly sliced * 4 leeks, green tops only, cut into 1-inch pieces * 1 large carrot, peeled and cut into 2-inch long matchstick strips * 1/2 large red pepper, seeded and cut into thin strips * Steamed rice, accompaniment * Sauteed Shiitake Mushrooms Sauteed Shiitake Mushrooms: * 2 tablespoons olive oil * 3/4 cup sliced shittake mushrooms * 1 tablespoon sesame oil * 2 tablespoons light soy sauce * 2 tablespoon sake * 4 lemons, zested and juiced Prep Time: 20 min Cooking Time: 30 min Instructions: Preheat the oven to 375 degrees.
Cut 4 large squares of heavy aluminum foil large enough to hold 1 flounder fillet and one-quarter of the vegetables.
Lightly put margerine one side of each and set on a work surface.
Lay the fish flat in a baking dish.
In a bowl, whisk together the sake, light soy sauce, lime juice, ginger, sesame oil, honey, and black sesame seeds.
Pour over the fish and let marinate for up to 45 minutes.
Arrange 1 fish fillet on each sheet of aluminum foil and top with one-quarter of the shiitake mushrooms, leeks, carrots, red peppers, and marinade.
Wrap tightly and place on a baking sheet.
Bake until the fish is cooked through and the vegetables are tender, 20 minutes.
Remove from the oven and unwrap each package.
Transfer the fish and vegetables to 4 large plates and top with the cooking juices.
Serve with Sauteed Shiitakes and hot steamed rice.
Sauteed Shiitake Mushrooms: Place a saute pan over medium-high heat.
Add the olive oil and heat.
When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 5 minutes.
Add the sesame oil, light soy sauce, sake, and lemon juice and zest and cook for 3 minutes.