Lemon-Ginger Fish

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Lemon-Ginger Fish

Directions

  1. Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice 1 of the lemons; set aside. Remove zest and squeeze juice from remaining lemon. In a small bowl combine the lemon zest and juice, ginger, and sugar.
  2. In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture. Cook, covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover to keep warm. For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
  3. Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
  4. To serve, divide spinach among shallow bowls and top with fish and sauce. 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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Vegetarian Gluten free

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Nutrition Facts (Lemon-Ginger Fish)

  • Per serving:
  • 228 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 79 mg chol. ,
  • 344 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 22 g pro.
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