I have not yet tried this recipe, but I think it sounds really good. One of my favorites is chicken piccata, and we've been eating a lot of spinach lately, so I think this recipe may be a hit. You could use any kind of white fish for this recipe if you didn't want to use flounder.
Ingredients:
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 (6-ounce) flounder fillets
- 2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers, chopped
- 2 tablespoons butter
- 4 cups fresh baby spinach
Directions:
1. Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.
2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.
Nutritional Information:
- Calories: 332 (28% from fat)
- Fat: 10.2g (sat 4.4g,mono 3.5g,poly 1.2g)
- Protein: 31.3g
- Carbohydrate: 27.4g
- Fiber: 1.9g
- Cholesterol: 95mg
- Iron: 3mg
- Sodium: 713mg
- Calcium: 51mg
David Bonom, Cooking Light, MARCH 2008
wow. that looks delicious & nutritious! I'll have to try it sometime. I love fish but don't cook it enough, even though it really doesn't have to be difficult!
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