Lemon-Ginger Fish
Author: Amye Melton
Serves: 4
Ingredients
- 1 lb. fresh or frozen cod, or other firm white fish
- 2 small lemons
- 1 tbsp. grated fresh ginger
- 1 packet Stevia
- ¼ c. butter
- 2 5-oz. pkg. fresh baby spinach
- 2 tbsp. water
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
Instructions
- Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice one of the lemons. Remove zest and squeeze juice from the remaining lemon. In a small bowl combine lemon zest and juice, ginger, and sugar.
- In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture to the pan. Cook covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover and keep warm.
- For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
- Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
- To serve, divide spinach among shallow bowls, top with fish, lemon slices and sauce. Sprinkle with salt and pepper.
Notes
Orange-Pepper Salmon:
Prepare as directed, except substitute salmon for the cod and 2 small oranges for the lemons. Omit ginger; add ¼ tsp. crushed red pepper to the juice mixture.
Nutritional Information:
Lemon-Ginger Fish: 3g Net Carbs; 2g Fat; 20g Protein; 200 Calories
Orange-Pepper Salmon: 6g Net Carbs; 26g Fat; 28g Protein; 375 Calories
Prepare as directed, except substitute salmon for the cod and 2 small oranges for the lemons. Omit ginger; add ¼ tsp. crushed red pepper to the juice mixture.
Nutritional Information:
Lemon-Ginger Fish: 3g Net Carbs; 2g Fat; 20g Protein; 200 Calories
Orange-Pepper Salmon: 6g Net Carbs; 26g Fat; 28g Protein; 375 Calories
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/lemon-ginger-fish/