Hoisin Roast Fish with Orange Spinach Salad
128 people added this to their Recipe Box
This recipe makes 4 servings
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 |
Serve With: Couscous
Ingredients
- 1 orange
- 1/3 cup finely chopped green onions
- 1/3 cup hoisin sauce
- 1/4 cup rice vinegar or cider vinegar
- 4 tsp soy sauce
- 1/2 tsp minced gingerroot
- 4 (1 lb/500g total) halibut or salmon, fillets or steaks
- 4 cups lightly packed fresh spinach
- 2 tsp 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.
Source : Canadian Living Magazine: March, 2002
Related content
-
Phyllo Halibut Bundles and Warm Wild Rice Salad
For the past 25 years I have been receiving Canadian Living magazine, have purchased the...
-
Roasted Fillets with Orange Caramelized Onions
The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If...
-
Parmesan-Crusted Fish
This easy fish entree is satisfying and appropriate for any time of year. Before you begin, check...
-
Halibut With Chanterelle Cream Sauce
Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This...
