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Asian Braised Tilefish
3 c Water
Salt; to taste
8 oz Red lentils OR 1.25-cups; dry measure
1/2 c Sweet white wine such as riesling
3 tb Soy sauce OR tamari
1 ts Minced garlic
1 ts Minced fresh ginger
1/4 ts Crushed red pepper flakes
4 Skinless fillets tilefish OR red snapper; see note
10 oz Fresh baby spinach leaves; 1-pkg
1 ts Dark sesame oil
1 tb Minced chives OR green onion tops
In a medium saucepan, bring water and salt to a simmer. Stir in lentils and simmer gently uncovered, 12 minutes or until tender. (Do not overcook.)
Meanwhile, in a large skillet combine wine and next 4 ingredients (through pepper flakes); bring to a simmer over high heat. Add fish; reduce heat, cover and simmer, turning once, 6 minutes or until fish is opaque. Transfer fish to a plate; cover and keep warm.
Add spinach to skillet, cover, and cook over medium-high heat 1 to 2 minutes or until wilted. Transfer with tongs to 4 dinner plates, leaving liquid in pan. Top spinach with drained lentils and fish. Boil juices in skillet over high heat until reduced to 1/2 cup, about 2 minutes. Stir in sesame oil and spoon over fish. Sprinkle with green onions. Serves 4.