Lemon-Ginger Fish

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Reviews (0)

3.5 by 21 people

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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Microwave: 2 mins

Lemon-Ginger Fish

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set fish aside. Thinly slice one lemon; set aside. Finely shred peel from remaining lemon; juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside.
  2. In a large skillet melt butter over medium heat. Add fish to skillet. Cook for 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture. Cover and cook for 2 to 3 minutes or until fish flakes when tested with a fork. Using a slotted spatula, transfer fish to platter; cover to keep warm.
  3. Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened.
  4. Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute.
  5. To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.

From the Test Kitchen

Orange Pepper Salmon:

Prepare as directed, except substitute salmon for the cod and 2 small oranges for the lemons. Omit ginger; add 1/4 teaspoon crushed red pepper to the juice mixture.

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Nutrition Facts (Lemon-Ginger Fish)

  • Per serving:
  • 228 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 79 mg chol.,
  • 344 mg sodium,
  • 9 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

21 Ratings
314 Days Ago
I wouldn't use sugar but a healthier substitute if possible or reduce the amount of lemon juice. I would also do this with any white fish such as flounder etc. Cooking time will vary depending on the thickness of the fish. Spinach is always good when you saute it. I use rendered butter or olive oil or mix the two. Have fun experimenting.
466 Days Ago
To Alisa Rosales: I would sauté the spinach in a small amount of olive oil for a short time just until it begins to wilt. Hope this helps.
542 Days Ago
Any suggestions on the spinach for those of us without microwaves?

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