1 lb. fish fillets (cod, sole, pollock, orange roughy)
1/4 c. 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
1 tbsp. butter or margrine

Cut fish into longer serving sized pieces. 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) 3 1/2 to 4 minutes or until just about tender, stirring once. Set aside.

Remove fish from marinade. Roll up fillets; secure with toothpick if necessary. Arrange seam side down in center of microwave safe serving plate. 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. let stand covered. Combine sesame seed and butter in small glass dish.

Microwave (high), uncovered 30 to 45 seconds or until melted. Spoon over vegetables. About 5 servings, 125 calories each. Tips: Fish can be marinated earlier in day, but remove from marinade after about 1 to 2 hours to avoid too strong a flavor.

Other favorite combinations of vegetables can be used. For 2 to 3 servings, use half the ingredient amounts. Decrease time in step 3 to 2 to 2 1/2 minutes and in step 5 microwave 2 1/2 to 3 minutes.