Grilled lemonfish w/sesame spinach & tomato sorrel broth (h
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---fish--- | ||
| 1 | Piece lemon fish; about 7 ounce | |
| Salt and pepper | ||
| 1 | tablespoon | Lemon juice |
| ½ | tablespoon | Olive oil -spinach--- |
| ½ | teaspoon | Sesame oil |
| ½ | teaspoon | Peanut oil |
| 1 | pinch | Fresh chopped ginger |
| 1 | pinch | Fresh chopped garlic |
| 4 | ounces | Fresh spinach; picked and cleaned |
| Salt and pepper -broth--- | ||
| 8 | ounces | Tomato juice |
| 3 | Sorrel leaves rough chopped; (up to 4) | |
| ½ | Yellow onion diced | |
| 1 | Bay leaf | |
| 2 | Whole black peppercorns | |
Directions
For fish:
Season with all ingredients. Mark on hot grill and finish in 350 degree oven.
Spinach:
In hot pan, add both oils and ginger and stir for 30 seconds. Add garlic, stir once and immediately add spinach to pan stirring constantly until wilted, then season with salt and pepper. Remove from pan straining off any excess liquid, and reserve warm.
Broth:
Heat all ingredients in a sauce pot over low heat for 15 minutes. Strain through fine sieve leaving behind tomato broth.
Yield: 1 serving
Calories: 287½
Fat Content: 19⅕ percent
Calories from fat: 36 percent
Courtesy of Ex. Chef Rob Mitchell. Gatreau's Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG227 Posted to MC-Recipe Digest V1 #812 by 4paws@... (Shermeyer-Gail) on Sep 27, 1997