| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Fish/, Shells | 4 | Servings |
INGREDIENTS
| 3 | c | Water |
| Salt; to taste | ||
| 8 | oz | Red lentils OR 1.25-cups; dry measure |
| 1/2 | c | Sweet white wine such as riesling |
| 3 | tb | Soy sauce OR tamari |
| 1 | ts | Minced garlic |
| 1 | ts | Minced fresh ginger |
| 1/4 | ts | Crushed red pepper flakes |
| 4 | Skinless fillets tilefish OR red snapper; see note | |
| 10 | oz | Fresh baby spinach leaves; 1-pkg |
| 1 | ts | Dark sesame oil |
| 1 | tb | Minced chives OR green onion tops |
INSTRUCTIONS
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 1/2 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@earthlink.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
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