Hoisin Roast Fish with Orange Spinach Salad

Author: Canadian Living

Serve With: Couscous

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March, 2002

Ingredients

  • 1 orange
  • 1/3 cup finely chopped green onion
  • 1/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup cider vinegar
  • 4 teaspoons soy sauce
  • 1/2 teaspoon minced gingerroot
  • 4 (1 lb/500g total) halibut fillets or steaks
  • 4 (1 lb/500g total) salmon fillets or steaks
  • 4 cups lightly packed fresh spinach
  • 2 teaspoons sesame seeds toasted

Method

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.

Nutritional facts Per serving: about

  • Sodium 902 mg
  • Protein 28 g
  • Calories 218.0
  • Total fat 5 g
  • Cholesterol 36 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 62.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hoisin Roast Fish with Orange Spinach Salad

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