1 lb. fish fillets (cod, sole, pollock, orange roughy), 1/2 inch thick
1/4 c. reduced sodium soy sauce
1 clove garlic, minced
1 tbsp. brown sugar
1 tbsp. chopped onion
1 tbsp. vinegar
1/4 tsp. ginger
1 c. sliced cauliflower
1 c. sliced carrots
1 c. sliced zucchini
1 tbsp. sesame seed

Cut fish into bite size chunks. Place in plastic bag set in another dish. Combine soy sauce, garlic, brown sugar, onion, vinegar and ginger; mix well. Pour over fish in bag. Secure bag; turn to coat fish evenly. Refrigerate about 1 hour.

Combine cauliflower, carrots, and zucchini in 1 quart, microwave safe casserole. Cover with casserole lid. Microwave (high) 2 1/2 minutes or until just about tender, stirring once. Set aside.

Remove fish from marinade. Put in center of microwave safe dish. Spoon vegetables around fish; cover with plastic wrap.

Microwave (high), 4 to 5 minutes or until fish flakes apart easily with fork, rotating dish once. Sprinkle with sesame seed and serve. Yield: 5 servings.

Nutritional Information per serving: 140 calories, 5 g fat, 50 mg cholesterol, high sodium.