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Fish Fillets with Jade Sauce
Fish Fillets with Jade Sauce
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Fish
NUTRITIONAL INFORMATION:
| 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 |
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