Hoisin Roast Fish with Orange Spinach Salad
102 people added this to their Recipe Box
Serve With: Couscous
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 218 |
| pro | 28 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 36 mg |
| sodium | 902 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 21% |
| vit A | 44% |
| vit C | 60% |
| folate | 62% |
Suggested Recipes
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1 orange
1/3 cup (75 mL) finely chopped green onion
1/3 cup (75 mL) hoisin sauce
1/4 cup (50 mL) rice or cider vinegar
4 tsp (20 mL) soy sauce
1/2 tsp (2 mL) minced gingerroot
4 (1 lb/500g total) halibut or salmon fillets or steaks
4 cups (1 L) lightly packed fresh spinach
2 tsp (10 mL) sesame seeds, toasted
Preparation:
Grate rind from orange to make 2 tsp (10mL); set aside. Cut off ends, remaining rind, pith and outer membrane. Slice orange crosswise and cut slices into quarters; set aside in large bowl.
In dish, whisk together orange rind, onion, hoisin sauce, vinegar, soy sauce and ginger. Remove 2 tbsp (25 mL) and add to orange in bowl.
Add fish to dish, turning to coat. Transfer to foil-lined rimmed baking sheet; pour hoisin mixture over top. Bake in 425°F (220°C) oven until opaque and fish flakes easily when tested, 10 to 15 minutes. Broil for 1 minute or until golden.
Meanwhile, trim spinach; tear into bite-size pieces. Add to orange mixture; toss. Serve with fish. Sprinkle with sesame seeds.
In dish, whisk together orange rind, onion, hoisin sauce, vinegar, soy sauce and ginger. Remove 2 tbsp (25 mL) and add to orange in bowl.
Add fish to dish, turning to coat. Transfer to foil-lined rimmed baking sheet; pour hoisin mixture over top. Bake in 425°F (220°C) oven until opaque and fish flakes easily when tested, 10 to 15 minutes. Broil for 1 minute or until golden.
Meanwhile, trim spinach; tear into bite-size pieces. Add to orange mixture; toss. Serve with fish. Sprinkle with sesame seeds.
Tags:
Source
Canadian Living Magazine: March, 2002
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