Rating: 4 stars
27 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 11
  • 5 star values: 9

You can substitute any flaky white fish, such as tilapia or sole, in this easy, elegant supper.

David Bonom
Recipe by Cooking Light March 2008

Gallery

Howard L. Puckett; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

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  • Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

  • Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.

Nutrition Facts

332 calories; calories from fat 28%; fat 10.2g; saturated fat 4.4g; mono fat 3.5g; poly fat 1.2g; protein 31.3g; carbohydrates 27.4g; fiber 1.9g; cholesterol 95mg; iron 3mg; sodium 713mg; calcium 51mg.
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