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Lime-Scented Orange Roughy and Spinach

Lime-Scented Orange Roughy and Spinach

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.

Cooking Light JANUARY 2005

  • Yield: 4 servings

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

Preparation

Preheat oven to 400°.

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.

Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).

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.

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 20%
  • Fat: 4.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 27.6g
  • Carbohydrate: 13.3g
  • Fiber: 3.4g
  • Cholesterol: 34mg
  • Iron: 2.5mg
  • Sodium: 470mg
  • Calcium: 138mg
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Lime-Scented Orange Roughy and Spinach recipe

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