Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 tablespoons teriyaki sauce
- 1 1/2 teaspoons wasabi powder (see Note)
- 1 teaspoon rice wine vinegar (see Note)
- 2 medium cucumbers, peeled, seeded and chopped
- 1/3 cup fat-free sour cream
- 4 U.S. Farm-Raised Catfish fillets
- For garnish: Cilantro leaves
- =
Directions
1. Preheat broiler. For the teriyaki marinade, stir together the teriyaki sauce, wasabi powder, and rice wine vinegar in a small bowl. Set marinade aside for 10 minutes to allow flavors to blend.
2. For the cucumber mixture, stir together 1 tablespoon of the teriyaki marinade with the cucumber In a medium bowl; add sour cream. Set aside.
3. Brush both sides of the catfish fillets with remaining teriyaki marinade, and place on an oiled baking pan. Broil about 4 inches from heat for about 7 minutes. Remove from heat.
4. Top the broiled fillets with cucumber mixture. Garnish generously with cilantro leaves. Serve with steamed green beans. Serves 4.