Lime-Scented Orange Roughy and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking en papillote (in parchment) helps the citrus rind and juice lend aroma and flavor to the spinach and fish. Here, we use heavy-duty foil to make the packets for the fish and spinach because it's easy to find and handle. Ingredients:
1 tablespoon olive oil |
1 cup thinly sliced carrot |
2 garlic cloves, minced |
1/2 teaspoon salt, divided |
1 (10-ounce) package fresh baby spinach |
1/3 cup sliced green onions |
1/4 cup mirin (sweet rice wine) |
1 teaspoon grated lime rind |
3 tablespoons fresh lime juice |
1 teaspoon grated peeled fresh ginger |
4 (6-ounce) orange roughy fillets |
1/4 teaspoon freshly ground black pepper |
4 lime wedges |
Directions:
1. Preheat oven to 400°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts.
3. Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).
4. Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.
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