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.