Lime-Scented Orange Roughy And Spinach

• 1 tablespoon olive oil
• 1 cup thinly sliced carrot
• 2 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1 (10-ounce) package fresh baby spinach
• 1/3 cup sliced green onions
• 1/4 cup mirin (sweet rice wine)
• 1 teaspoon grated lime rind
• 3 tablespoons fresh lime juice
• 1 teaspoon grated peeled fresh ginger
• 4 (6-ounce) orange roughy fillets
• 1/4 teaspoon freshly ground black pepper
• 4 lime wedges

1. Preheat oven to 400u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; saute 2 minutes or until tender. Add garlic; saute 15 seconds. Add 1/4 teaspoon salt and spinach; saute 2 minutes or until spinach wilts.
3. Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).
4. Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400u0b0 for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

olive oil, carrot, garlic, salt, baby spinach, green onions, mirin, lime rind, lime juice, fresh ginger, orange roughy fillets, freshly ground black pepper, lime wedges

Taken from www.myrecipes.com/recipe/lime-scented-orange-roughy-spinach (may not work)