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Lemon-Ginger Fish

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3.5 by 19 people
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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Microwave: 2 mins

Lemon-Ginger Fish

Ingredients

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.

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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