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Vegetable-Stuffed Pork Chops
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Fish Fillets with Jade Sauce
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
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
Preparation:
1.
Cook rice according to package directions. Preheat broiler.
2.
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.
3.
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.
4.
Arrange fish fillets on rice and spoon sauce over fish.
For a special touch, stir chopped yellow bell pepper into rice before serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 538 mg |
| Protein | 28 g |
| Fiber | 1 g |
| Carbohydrate | 41 g |
| Cholesterol | 49 mg |
| Total Fat | 23 g |
| Calories | 485 |
Dietary Exchange:
| Fat | 3 |
| Meat | 3 |
| Starch | 2-1/2 |
This recipe appears in:
Fish
