Asian Braised Tilefish Recipe
- 3 c. Water Salt, to taste
- 8 ounce Red lentils Or possibly 1.25-c., dry measure
- 1/2 c. Sweet white wine such as riesling
- 3 Tbsp. Soy sauce Or possibly tamari
- 1 tsp Chopped garlic
- 1 tsp Chopped fresh ginger
- 1/4 tsp Crushed red pepper flakes
- 4 x Skinless fillets tilefish Or possibly red snapper, see note
- 10 ounce Fresh baby spinach leaves, 1-pkg
- 1 tsp Dark sesame oil
- 1 Tbsp. Chopped chives Or possibly green onion tops
- In a medium saucepan, bring water and salt to a simmer.
- Stir in lentils and simmer gently uncovered, 12 min or possibly till tender.
- (Don't overcook.)
- Meanwhile, in a large skillet combine wine and next 4 ingredients (through pepper flakes); bring to a simmer over high heat.
- Add in fish; reduce heat, cover and simmer, turning once, 6 min or possibly till fish is opaque.
- Transfer fish to a plate; cover and keep hot.
- Add in spinach to skillet, cover, and cook over medium-high heat 1 to 2 min or possibly till wilted.
- Transfer with tongs to 4 dinner plates, leaving liquid in pan.
- Top spinach with liquid removed lentils and fish.
- Boil juices in skillet over high heat till reduced to 1/2 c., about 2 min.
- Stir in sesame oil and spoon over fish.
- Sprinkle with green onions.
- Serves 4.
- Notes: Select any hard low-fat fish such as cod, flounder, halibut, snapper, sole, etc.
- Serves 4.
- Time: 5 minutes Prep; 15 mins cook.
- *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)