Print
ShareThis
Crispy Ranch Chicken
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
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
