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Steamed Fish & Spinach

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

20 min

Ready

60 min
Low in Saturated Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
16 ounces fish fillets
thawed
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½ cup onions
chopped
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1 x garlic cloves
minced
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1 tablespoon olive oil
or vegetable oil
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¼ cup white wine
dry
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¼ teaspoon tarragon leaves
or basil
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teaspoon salt
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teaspoon black pepper
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10 ounces spinach
frozen, chopped, thawed, well drained
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1 x sweet red bell peppers
or green, cut into strips
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g fish fillets
thawed
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118 ml onions
chopped
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1 x garlic cloves
minced
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15 ml olive oil
or vegetable oil
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59 ml white wine
dry
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1.3 ml tarragon leaves
or basil
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0.6 ml salt
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0.6 ml black pepper
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289 ml/g spinach
frozen, chopped, thawed, well drained
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1 x sweet red bell peppers
or green, cut into strips
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Directions

Cut block of fish crosswise into 4 equal pieces.

In a small skillet, cook onion and garlic in hot oil until tender.

Remove from heat.

Stir in wine, tarragon or basil, salt, and pepper.

Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated.

Remove skillet from heat and set aside.

Place ⅛ of the spinach on four 12x18" pieces of heavy foil.

Place 1 portion of fish on each portion of spinach.

Spoon onion mixture evenly over fish.

Top with remaining spinach and the green pepper strips.

Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold.

Then fold short ends to seal.

Grill foil packets, seam side up, directly over medium coals about 20 minutes or until fish flakes easily when tested with a fork.

Turn packets over twice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 16726% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 198mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 55g
Vitamin A 15% Vitamin C 6%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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