Fish Fillets with Jade Sauce
Prep and Cook Time 20 minutes
Makes 4 servings
|1||cup uncooked rice|
|2||cups (1/2 bunch) fresh spinach leaves, washed and drained|
|1/4||cup lemon juice, divided|
|2||cloves garlic, chopped|
|2||teaspoons dried tarragon|
|2||teaspoons Dijon mustard|
|3/4||teaspoon salt, divided|
|1/2||teaspoon black pepper, divided|
|1/3||cup vegetable oil|
|1||pound fish fillets (4 medium pieces), such as snapper, sole or turbot|
|1||tablespoon butter, cubed|
- Cook rice according to package directions. Preheat broiler.
- While rice is cooking, place spinach, 3 tablespoons lemon juice, garlic, tarragon, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in blender container; blend until smooth. With blender running, add oil in a steady stream.
- Place fish on broiler pan. Sprinkle fish with butter cubes, remaining 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 4 to 6 minutes or until fish begins to flake when tested with fork.
- Arrange fish fillets on rice and spoon sauce over fish.
For a special touch, stir chopped yellow bell pepper into rice before serving.
|Total Fat||23 g|
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