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Poached Fish with Curly Cress

Featured in the Honolulu Star-Bulletin on November 12, 2008.

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Ingredients:

Poached Fish with Curly Cress

Poached Fish with Curly Cress:

  • 1 pound mild-flavored fish fillet (such as Onaga), cut into 4 pieces
  • 3 tablespoons Basic Asian Vinaigrette (see recipe below)
  • 1 tablespoon vegetable oil
  • 4 cups (about 2 1/2 ounces) curly cress or other salad greens, loosely measured

Basic Asian Vinaigrette:

  • 1 tablespoon minced shallots
  • 2 tablespoons Balsamic vinegar
  • 1/2 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon ground black pepper

Directions:

Poached Fish with Curly Cress:

  1. Place fish into a sauté pan; cover fish with water or poaching liquid.
  2. Poach at medium low heat; drain.
  3. Combine vinaigrette and oil; toss with greens.
  4. To serve, place fish on plates, top with greens and serve immediately with brown rice.
  5. Serve immediately with brown rice.

Makes 4 servings.

Basic Asian Vinaigrette:

  1. Combine all ingredients in a small mixing bowl.

Approximate Nutrient Analysis per serving:
160 calories, 6 g fat, 1 g saturated fat, 40 mg cholesterol, 210 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 24 g protein

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