Soy-Glazed Fish with Stir-Fried Spinach
- Total Time
Easy and elegant. You can use any firm white fish fillet. Serve with rice or over soba noodles.
garlic clove(s)2 clove(s), medium, minced
uncooked scallion(s)2 Tbsp, minced
cilantro2 Tbsp, fresh, minced
low sodium soy sauce2 Tbsp
ginger root1 Tbsp, fresh, finely minced
cooking spray5 spray(s), divided
toasted sesame oil1 Tbsp, divided
uncooked Pacific cod1 pound(s), or other cod, washed and dried
fresh spinach1 pound(s), baby leaves
- In a small bowl, combine garlic, scallions, cilantro, soy sauce and ginger; set aside.
- Coat a medium skillet with cooking spray; add 1 1/2 teaspoons oil and heat over medium-high heat. Add fish; cook until moisture starts to appear on top of fish, about 3 to 5 minutes (depending on thickness of fish).
- Carefully flip fish; pour garlic-soy mixture over top. Cook until fish is no longer translucent in middle, about 3 minutes more. (If sauce starts to stick to bottom of pan, add a little broth or water.)
- Meanwhile, coat a large skillet with cooking spray; add remaining 1 1/2 teaspoons oil and heat over medium-high heat. Add spinach; cook, tossing spinach constantly, until spinach is wilted, about 3 to 4 minutes. Spoon spinach on a serving plate and place fish on top. Yields about 3 1/2 ounces fish and 3/4 cup spinach per serving.