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Anne's Asian Style Fish Fillets with Fresh Spinach
Ingredients
- ¼ cup all-purpose flour
- 1/2 teaspoon black pepper
- 1 lb thin fresh fillets such as trout or tilapia
- 2 Tablespoons olive oil
- 2 Tablespoons rice wine vinegar
- ¼ cup soy sauce – may be reduced sodium
- 2 teaspoons minced garlic
- 2 teaspoons minced bottled ginger
- 2 teaspoons sesame seeds
- 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed
Instructions
- Place the flour, black pepper and fish fillets in a Ziploc bag. Shake to coat.
- Heat the oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes. When the fish is done, remove it to a serving plate.
- Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach.
- Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish.
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