PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  246 Calories, 8g Fat, 34g Protein, 12g Carb, 3.6g Fiber

Ingredients: 

1 lime

¼ cup minced shallots

2 teaspoons butter

2 teaspoons olive oil

(6-ounce) halibut or other firm white fish fillets (about 1½ inches thick)

1 (10-ounce) package fresh spinach

2 teaspoons chopped fresh dill

½ teaspoon salt, divided

¼ teaspoon black pepper, divided

2 cups water

Cooking Directions:

  1. Remove rind from lemon, using a vegetable peeler (avoid white pith of rind), reserving lemon rind.
  2. Peel and section lemon and lime over a large bowl; squeeze membranes to extract juice, reserving 3 tablespoons juice. Discard membranes.
  3. Combine sections, reserved 3 tablespoons juice, shallots, butter, oil, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Remove from heat; stir in dill.
  4. Sprinkle fillets with ¼ teaspoon salt and ½ teaspoon pepper. Arrange fillets in a steamer basket. Combine reserved lemon rind and water in a Dutch oven; place steamer basket in pan, and bring water to a boil. Steam fillets, covered, 12 minutes or until fish flakes easily when tested with a fork.
  5. Place spinach in a large nonstick skillet over medium-high heat; sauté 3 minutes or until wilted. Sprinkle spinach with ¼ teaspoon salt and ⅛ teaspoon pepper. Place ½ cup spinach on each of 4 plates; top each portion with 1 fillet and about 3 tablespoons lemon sauce. 

Recipe from:  Cooking Light