FISH WITH LEMON-PARSLEY RELISH
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
- Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.
Nutrition Facts : Calories 318 g, Fat 12 g, Fiber 2 g, Protein 41 g
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