- Cut fish into 1/2-inch cubes; coat with 1 Tbsp. less soy sauce in microwave-safe baking dish. Cover and microwave on High 1 minute. Gently stir fish; cover and microwave 1 minute longer. Carefully remove fish and place in large plastic food storage bag; add onion.
- Combine lime juice, sugar and remaining 2 Tbsp. less sodium soy sauce; pour over fish. Press air out of bag; close top securely. Turn over several times to coat all pieces well. Refrigerate 1 hour; turn bag over occasionally.
- Pour fish and marinade into large mixing bowl; stir in oil. Add tomatoes, chilies, mushrooms and cilantro; toss gently to combine.
- Serve over avocado wedges and lettuce leaves.
Pescado Ensalada Del Norte
ingredients
1 pound firm white fish fillets (halibut, sea bass or swordfish)
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1/4 cup thinly sliced onion
1/3 cup fresh lime juice
1/2 teaspoon sugar
1 tablespoon vegetable oil
2 fresh tomatoes, diced
1 can (4 oz.) whole green chilies, rinsed, seeded and diced
2 ounces fresh mushrooms, diced
2 tablespoons minced cilantro
1 ripe avocado, peeled and cut into wedges (optional)
Lettuce leaves
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
