Subj : BH&G 2672
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:09:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Ginger Fish
 Categories: Seafood, Citrus, Herbs, Greens
      Yield: 4 Servings
 
      1 lb Cod or other firm white
           - fish
      2 sm Lemons
      1 tb Grated fresh ginger
      2 ts Sugar
    1/4 c  Butter
     10 oz (2 bags) baby spinach
      2 tb Water
    1/4 ts (ea) salt & black pepper
 
  Thaw fish, if frozen. Rinse fish; pat dry with paper
  towels. Cut fish into 4 pieces; set fish aside. Thinly
  slice one lemon; set aside. Finely shred peel from
  remaining lemon; juice the lemon. In a small bowl combine
  the lemon peel and juice, ginger, and sugar. Set aside.
  
  In a large skillet melt butter over medium heat. Add fish
  to skillet. Cook for 1 to 2 minutes or until browned. Turn
  fish and add lemon juice mixture. Cover and cook for 2 to
  3 minutes or until fish flakes when tested with a fork.
  Using a slotted spatula, transfer fish to platter; cover
  to keep warm.
  
  Add lemon slices to the skillet. Cook about 2 minutes or
  until lemon slices are softened and sauce is slightly
  thickened.
  
  Meanwhile, place spinach in a very large, microwave-safe
  bowl. Sprinkle with the water. Microwave on 100-percent
  power (high) about 2 minutes or just until wilted, tossing
  once after 1 minute.
  
  To serve, divide spinach among four shallow serving bowls.
  Top with fish and sauce. Add lemon slices and sprinkle
  with salt and pepper.
  
  ORANGE PEPPER SALMON: Prepare as directed, except
  substitute salmon for the cod and 2 small oranges for the
  lemons. Omit ginger; add 1/4 teaspoon crushed red pepper
  to the juice mixture.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Putting pineapple on your pizza should lower your credit score.

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