Rush Hour Gourmet: Steamed Scrod Fillets

A new cookbook from Good Housekeeping is an updated edition that seeks to compete with American Test Kitchen. (The hint is in the title: The Good Housekeeping Test Kitchen Cookbook, Hearst Books.)

It covers the basics from homemade chicken noodle soup to chewy oatmeal raisin cookies, but it also offers more current fare, like grilled fish tacos and Pad Thai.

Great for beginners, it includes lots of how-to tips for things like storing, planning, shopping, and freezing, as well as primers on grilling, soup-making, baking, etc.

This fish recipe is an example of the simple yet tasty recipes you will find.

Makes 4 servings

3 tablespoons reduced-sodium soy sauce

2 teaspoons seasoned rice vinegar

1 tablespoon finely chopped, peeled, fresh ginger

1 garlic clove, crushed with garlic press

1 pound bok choy, coarsely chopped

1 3/4 cups shredded carrots

4 scrod fillets (6 ounces each)

3 green onions, sliced

1. In small bowl, with fork, mix soy sauce, vinegar, ginger, and garlic.

2. In 12-inch skillet, toss bok choy and carrots.

3. Fold thin ends of scrod fillets under to create even thickness. Place scrod on top of vegetables.

4. Pour soy sauce mixture over scrod and sprinkle with green onions; cover and heat to boiling over high heat.

5. Reduce heat to medium, and cook until scrod is just opaque throughout, about 10 minutes.

Per serving: 200 calories, 34 grams protein, 12 grams carbohydrates, 4 grams sugar, 2 grams fat, 73 milligrams cholesterol, 820 milligrams sodium, 3 grams dietary fiber.