Hoisin Roast Fish with Orange Spinach Salad

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Tested Till Perfect

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%

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.


Source

Canadian Living Magazine: March, 2002




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