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1
pound fresh or frozen skinless fish steaks or fillets, 1 inch thick (salmon, halibut, sea bass, swordfish, tuna)
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1
Asian Glaze, Maple-Balsamic Glaze, or Orange-Horseradish Glaze
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1
Spinach Saute
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Set aside.
2. Preheat broiler. Prepare desired glaze. Place fish on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling time and brushing with glaze during the last 2 to 3 minutes of broiling time. While fish broils, prepare Spinach Saute. Serve fish with spinach. Makes 4 servings.
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3
tablespoons orange marmalade
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1
tablespoon fresh lime juice
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1
teaspoon horseradish
Orange-Horseradish Glaze: In a small bowl stir together orange marmalade, fresh lime juice, and horseradish.
- Servings Per Recipe 4,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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3
tablespoons maple syrup
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1
tablespoon balsamic vinegar
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1
- 2
teaspoons Dijon-style mustard
Maple-Balsamic Glaze: In a small bowl whisk together maple syrup, balsamic vinegar, and Dijon-style mustard.
- Servings Per Recipe 4,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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2
tablespoons bottled hoisin sauce
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1
tablespoon soy sauce
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1
teaspoon toasted sesame oil
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1
teaspoon grated fresh ginger
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1
clove garlic, minced
In a small bowl stir together bottled hoisin sauce, soy sauce, toasted sesame oil, grated fresh ginger, and garlic, minced.
- Servings Per Recipe 4,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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3
tablespoons pine nuts or chopped walnuts
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2
tablespoons olive oil
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1
pound fresh spinach leaves
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dash of Worcestershire sauce or soy sauc
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salt
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ground black pepper
In a 4-quart Dutch oven cook and stir pine nuts or chopped walnuts in hot olive oil over medium heat until golden. Using a slotted spoon, remove nuts from pan; set aside. Increase heat to medium high. To the Dutch oven, add 1 pound fresh spinach leaves, trimmed; saute for 1 to 2 minutes or just until wilted. Remove from heat. Add nuts, a dash of Worcestershire sauce or soy sauce, and salt and ground black pepper to taste.
- Servings Per Recipe 4,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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