Asian Braised Tilefish Recipe

  1. In a medium saucepan, bring water and salt to a simmer.
  2. Stir in lentils and simmer gently uncovered, 12 min or possibly till tender.
  3. (Don't overcook.)
  4. Meanwhile, in a large skillet combine wine and next 4 ingredients (through pepper flakes); bring to a simmer over high heat.
  5. Add in fish; reduce heat, cover and simmer, turning once, 6 min or possibly till fish is opaque.
  6. Transfer fish to a plate; cover and keep hot.
  7. Add in spinach to skillet, cover, and cook over medium-high heat 1 to 2 min or possibly till wilted.
  8. Transfer with tongs to 4 dinner plates, leaving liquid in pan.
  9. Top spinach with liquid removed lentils and fish.
  10. Boil juices in skillet over high heat till reduced to 1/2 c., about 2 min.
  11. Stir in sesame oil and spoon over fish.
  12. Sprinkle with green onions.
  13. Serves 4.
  14. Notes: Select any hard low-fat fish such as cod, flounder, halibut, snapper, sole, etc.
  15. Serves 4.
  16. Time: 5 minutes Prep; 15 mins cook.
  17. *Recipe

water salt, red lentils, sweet white wine, soy sauce, garlic, fresh ginger, red pepper, red snapper, baby spinach, sesame oil, chives

Taken from cookeatshare.com/recipes/asian-braised-tilefish-70168 (may not work)

Another recipe

Switch theme