Steamed Fish and Spinach

Fish and Spinach Recipe with White Wine and Tarragon

| Servings: 4

Introduction

Steamed Fish and Spinach is a delicious and healthy dish that combines tender fish fillets with nutritious spinach. This recipe is perfect for those looking for a light and flavorful meal that is easy to prepare.

History

Steamed fish dishes have been enjoyed for centuries in various cultures around the world. The combination of fish and spinach is a classic pairing that has been popular in many cuisines for its health benefits and delicious taste.

Ingredients

16 oz (454 g) package of thawed frozen fish fillets
1 clove of minced garlic
0.25 cup of dry white wine
0.13 tbsp of salt
10 oz (283 g) package of thawed and well-drained frozen chopped spinach
0.5 cup of chopped onion
1 tbsp of olive or vegetable oil
0.25 tbsp of dried tarragon or basil
0.13 tbsp of pepper
1 green or sweet red pepper, cut into thin strips and the block cut crosswise into 4 equal pieces

How to prepare

In a small skillet, cook the onion and garlic in hot oil until tender.
Remove from heat.
Stir in the wine, tarragon or basil, salt, and pepper.
Return to heat and gently boil for about 2 minutes or until most of the liquid has evaporated.
Remove the skillet from heat and set it aside.
Place 0.13 of the spinach on four 12x18" pieces of heavy foil.
Place 1 portion of fish on each portion of spinach.
Spoon the onion mixture evenly over the fish.
Top with the remaining spinach and the green pepper strips.
Bring up the long edges of the foil and, leaving a little space for steam expansion, seal tightly with a double fold.
Then fold the short ends to seal.
Grill the foil packets, seam side up, directly over medium coals for about 20 minutes or until the fish flakes easily when tested with a fork.
Turn the packets over twice.

Variations

Try using different types of fish fillets, such as salmon or tilapia, for a unique flavor.
Add in other vegetables, such as bell peppers or mushrooms, to customize the dish to your liking.
Experiment with different herbs and spices to create your own signature version of Steamed Fish and Spinach.

Cooking Tips & Tricks

Make sure to thaw the fish fillets and spinach before cooking to ensure even cooking.

- Use a flavorful white wine to enhance the taste of the dish.

- Be careful not to overcook the fish, as it can become dry and tough.

- Experiment with different herbs and spices to customize the flavor of the dish to your liking.

Serving Suggestions

Serve the Steamed Fish and Spinach with a side of rice or quinoa for a complete and satisfying meal. You can also add a squeeze of lemon juice or a sprinkle of fresh herbs for extra flavor.

Cooking Techniques

Steaming the fish and spinach in foil packets helps to lock in moisture and flavor, resulting in tender and delicious fish fillets. This cooking technique is easy and convenient, making it perfect for a quick and healthy meal.

Ingredient Substitutions

If you don't have white wine on hand, you can substitute with chicken or vegetable broth.

- Feel free to use fresh spinach instead of frozen, just be sure to cook it down before adding it to the foil packets.

- You can use any type of mild-flavored white fish fillets for this recipe, such as cod or haddock.

Make Ahead Tips

You can prepare the foil packets in advance and store them in the refrigerator until you are ready to cook. This makes it easy to have a healthy and delicious meal ready to go when you need it.

Presentation Ideas

Serve the Steamed Fish and Spinach directly in the foil packets for a rustic and charming presentation. You can also transfer the fish and spinach to a plate and garnish with fresh herbs for a more elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. You can also serve it with a side salad or steamed vegetables for a complete and balanced meal.

Storage and Reheating Instructions

Leftover Steamed Fish and Spinach can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the foil packets in a preheated oven at 350°F for about 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Steamed Fish and Spinach contains approximately 250 calories, making it a light and satisfying meal option.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb diet or looking to reduce their carb intake.

Fats

The vegetable oil used in this recipe adds a small amount of healthy fats to the dish, making it a balanced and nutritious meal.

Proteins

Fish is a great source of protein, which is essential for building and repairing tissues in the body. This dish provides a good amount of protein to help keep you full and satisfied.

Vitamins and minerals

Spinach is rich in vitamins and minerals, including vitamin A, vitamin C, and iron. This dish is a great way to incorporate these essential nutrients into your diet.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies. Be sure to check for any other allergens in the ingredients used.

Summary

Overall, Steamed Fish and Spinach is a nutritious and balanced meal option that is low in carbs, rich in protein, and packed with essential vitamins and minerals.

Summary

Steamed Fish and Spinach is a delicious and nutritious meal that is easy to prepare and perfect for a quick weeknight dinner. With its tender fish fillets, flavorful spinach, and aromatic herbs and spices, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I had been invited to a potluck gathering at my friend's house. As I walked into her kitchen, the aroma of garlic and ginger filled the air, making my stomach growl in anticipation.

My friend, Mrs. Lee, was busy chopping vegetables and marinating the fish for her famous steamed fish and spinach dish. She had a twinkle in her eye as she explained to me the secret to her delicious recipe. The fish needed to be fresh, the spinach vibrant and green, and the sauce had to be just the right balance of sweet and savory.

As Mrs. Lee worked her magic in the kitchen, I watched in awe, taking mental notes of every step she took. It was like watching a master at work, effortlessly combining flavors and textures to create a dish that was sure to be a hit at the potluck.

After hours of preparation, Mrs. Lee finally placed the steaming dish on the table, the fish glistening with fragrant sauce and the spinach perfectly wilted. As I took my first bite, I was transported to a world of flavors and memories. The fish was delicate and tender, the sauce bursting with umami goodness, and the spinach added a fresh, earthy crunch to each bite.

From that moment on, I was determined to learn how to make Mrs. Lee's steamed fish and spinach recipe. I begged her for the recipe, but she simply smiled and said, "It's all in the technique, dear. You'll have to come back and watch me make it again if you want to learn."

And so, every week, I would visit Mrs. Lee and watch her make her famous dish. I learned how to choose the freshest fish, how to marinate it just right, and how to steam it to perfection. I learned the art of balancing flavors, the importance of patience in cooking, and the joy of sharing a delicious meal with loved ones.

As the years went by, I began to experiment with the recipe, adding my own twist here and there. Sometimes I would add a splash of soy sauce for an extra umami kick, or a sprinkle of sesame seeds for a nutty crunch. Each time I made the dish, I felt a connection to Mrs. Lee and all the other cooks who had shared their recipes with me over the years.

Now, whenever I make steamed fish and spinach, I think of Mrs. Lee and the many other wonderful cooks who have inspired me along the way. I think of the joy of sharing a meal with loved ones, the satisfaction of creating something delicious from scratch, and the memories that food can evoke.

And so, as I stand in my kitchen, preparing to make Mrs. Lee's steamed fish and spinach recipe once again, I am filled with a sense of gratitude for all the recipes, stories, and experiences that have shaped me into the cook I am today. And I know that with each bite of this delicious dish, I am honoring not just Mrs. Lee, but all the wonderful cooks who have passed down their knowledge and passion for cooking to me.