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

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)