Source: Chef Guadalupe García de León | Category: Diabetes-Friendly, Entrees, Heart-Smart, Marinades

Lemongrass Ginger Steamed White Fish with Sautéed Spinach

Steaming is an easy way to prepare fish and adding a little canola oil ensures it won’t dry out.

Lemongrass Ginger Steamed White Fish with Sautéed Spinach

Ingredients

  • 6 white fish fillets (about 5 oz/140 g each)
  • 1/4 tsp salt 1 mL
  • 1/4 tsp ground black pepper 1 mL
  • Marinade
  • 2 lemongrass stems
  • 2 lemons, sliced
  • 3 inches (7.5 cm) fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 Tbsp canola oil 30 mL
  • 1/2 cup chopped cilantro 125 mL
  • Vegetable
  • 1 tsp canola oil 5 mL
  • 6 cups chopped spinach 1.5 L (about 6 oz/170 g)
  • 2 tsp chopped dill 10 mL
  • 1/2 tsp nutmeg 2 mL
  • 1/4 tsp salt 1 mL
  • 1/2 tsp ground black pepper 2 mL
  • 2 Tbsp sesame seeds 30 mL

Instructions

  • 1. Score both sides of white fish fillets then season with salt and pepper.
  • 2. To prepare marinade, score lemongrass stems and slightly squeeze lemon slices to help release flavors. In glass bowl, combine all marinade ingredients. Add fish and marinate for 30 minutes.
  • 3. Line steamer with parchment paper, place fish on parchment. Place lid on steamer and steam for about 8 minutes or until fish just starts to become flaky.
  • 4. Meanwhile, in skillet, heat 1 tsp (2 mL) canola oil and sauté spinach. Season with dill, nutmeg, salt and pepper.
  • 5. Serve fish on bed of sautéed spinach. Sprinkle with sesame seeds.

Yield

6 servings

serving size

1 fish fillet and 2 tsp marinade (10 mL)

nutritional analysis

Per Serving

Calories430
Total Fat10 g
Saturated Fat1.5 g
Cholesterol200 mg
Carbohydrates4 g
Fiber2 g
Protein77 g
Sodium516 mg
Potassium1,792 mg