Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Ginger White Fish over Wilted Spinach

Featured in the Honolulu Star-Advertiser on December 15, 2010.

electric_kitchen_logo

Ingredients:

Ginger White Fish over Wilted Spinach

  • 6 cups fresh baby spinach leaves
  • 4 white fish fillets (5 ounces each) – use fish such as flounder, sole, snapper, sea bass, orange roughy, etc.
  • 1 lemon or lime, quartered

Sauce:

  • 4 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1/2 cup mirin
  • 8 teaspoons shoyu
  • 2 teaspoons sesame oil

Directions:

  1. Preheat oven to 400°F.
  2. In a small bowl, combine sauce ingredients; set aside.
  3. Cut 4 (12-inch square) pieces of aluminum foil.
  4. On the center of each sheet of foil, place 1 1/2 cups of spinach.
  5. Top with a fish fillet.
  6. Drizzle sauce over fish and spinach.
  7. Fold in the edges of the foil sheet over the fish; pinch tightly to seal.
  8. Place the foil packages onto a baking sheet.
  9. Bake for 10 minutes, until the spinach wilts and the fish is cooked through.
  10. Cool 5 minutes.
  11. Open the packages and fold down the foil to reveal the fish, being careful of the hot steam.
  12. Squeeze the lemon or lime juice over the fish before serving.

Makes 4 servings.

Approximate Nutrient Analysis per serving (based on 4 servings):
250 calories, 4 g fat, 0.5 g saturated fat, 70 mg cholesterol, 850 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g sugar, 29 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.