1. Preheat oven to broil. Place a rack in the middle of the oven. Coat a baking sheet with cooking spray.
2. Cut the fish into 4 4-oz portions and arrange on the prepared baking sheet.
3. In a small bowl, mix together 1 1/2 tsp of sesame oil and the miso soup mix powder to form a paste. Brush the tops of each of the fish fillets with the glaze (coating will be very thin). Spray each fillet with cooking spray and place baking sheet on middle rack of the oven. Broil for 6 minutes.
4. While the fish is broiling, add the remaining 1 1/2 tsp of sesame oil and more cooking spray to a wok or large saute pan over high heat. Stir-fry the cabbage, garlic, snow peas and hot sauce for 4 minutes, until just wilted but still slightly crunchy.
5. Remove fish from baking sheet and serve on top of 3/4 cup of the stir-fried vegetables.

Chef Tip: Have leftover napa cabbage? It’s sweeter and more tender than regular green cabbage. Enjoy it raw and shredded in a salad or on a burger or sandwich.

Choices/Exchanges: 2 Nonstarchy Vegetable, 3 Lean Protein