Asian braised tilefish

Yield: 4 Servings

Measure Ingredient
3 cups Water
\N \N Salt; to taste
8 ounces Red lentils OR 1.25-cups; dry measure
½ cup Sweet white wine such as riesling
3 tablespoons Soy sauce OR tamari
1 teaspoon Minced garlic
1 teaspoon Minced fresh ginger
¼ teaspoon Crushed red pepper flakes
4 \N Skinless fillets tilefish OR red snapper; see note
10 ounces Fresh baby spinach leaves; 1-pkg
1 teaspoon Dark sesame oil
1 tablespoon Minced chives OR green onion tops

BRAISING SAUCE

ADDITIONS

In a medium saucepan, bring water and salt to a simmer. Stir in lentils and simmer gently uncovered, 12 minutes or until tender. (Do not overcook.) Meanwhile, in a large skillet combine wine and next 4 ingredients (through pepper flakes); bring to a simmer over high heat. Add fish; reduce heat, cover and simmer, turning once, 6 minutes or until fish is opaque. Transfer fish to a plate; cover and keep warm.

Add spinach to skillet, cover, and cook over medium-high heat 1 to 2 minutes or until wilted. Transfer with tongs to 4 dinner plates, leaving liquid in pan. Top spinach with drained lentils and fish. Boil juices in skillet over high heat until reduced to ½ cup, about 2 minutes. Stir in sesame oil and spoon over fish. Sprinkle with green onions. Serves 4.

[PER SERVING: Calories 472, (15% CFF) Fat 8 g (1 g saturated), Protein 51 g, Carbohydrate 39 g, Fiber 10 g, Chotesterol 91 mg, Iron 3 mg, Sodium 916 mg, Calcium 126 mg]

Notes: Select any firm low-fat fish such as cod, flounder, halibut, snapper, sole, etc. Serves 4. Time: 5 min Prep; 15 mins cook. *Recipe from "The 40 Percent Plan," by Peter Jaret in Health, October 1998.

Recipe by: Health (Oct 1998)

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 20, 1998, converted by MM_Buster v2.0l.

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