Steamed White Fish with Julienned Carrots and Spinach with Lemon-Green Onion Sauce

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Steamed White Fish with Julienned Carrots and Spinach with Lemon-Green Onion Sauce might be a recipe you should try. This recipe serves 4 and costs 93 cents per serving. One serving contains 201 calories, 1g of protein, and 19g of fat. A mixture of sugar, black pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. 14 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 5 minutes. It is brought to you by SippitySup. Overall, this recipe earns a pretty good spoonacular score of 58%. If you like this recipe, you might also like recipes such as Julienned Carrots 'N' Onion, Romaine Lettuce With Julienned Salami, Cheese, & Carrots, and Steamed fish with ginger & spring onion.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Sauce: Bring a medium saucepan of water to a boil over medium-high heat. Add 1 T salt to the water. Add the green onions and blanch until they are bright green, and just softened; about 1 minute. Drain immediately.Place the blanched green onions, vinegar, lemon juice, shallot, sugar, and pepper in a blender and puree for 20 seconds. With the blender running, slowly por the oils through the open hole in the blender top to emulsify, about 30 seconds. Taste and adjust seasoning as needed.Fish: Mix together lemon zest, with some salt and pepper in a small bowl. Bring a couple of inches of water to a simmer over medium high heat in a wok pan or sauce pan 2 inches larger than your steamer basket. The water level should be below the bottom of the steamer basket. Place one layer of the spinach leaves in the top of the basket and lay the fish on top of the spinach. Sprinkle about ¼ teaspoon of the lemon zest over each piece of fish, along with a grind of black pepper. Place the carrots in the bottom steamer basket and tuck the remaining spinach leaves around the carrots. Place the covered steamer over the simmering water and cook until the fish just begins to flake easily, about 10 minutes.Divide the carrots and spinach between 4 dinner heated plates. Place a piece of fish on top of them and drizzle the fish and vegetables with 1 or 2 T sauce. Serve warm.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:

1. Sauce: Bring a medium saucepan of water to a boil over medium-high heat.

2. Add 1 T salt to the water.

3. Add the green onions and blanch until they are bright green, and just softened; about 1 minute.

4. Drain immediately.

Place the blanched green onions, vinegar, lemon juice, shallot, sugar, and pepper in a blender and puree for 20 seconds. With the blender running, slowly por the oils through the open hole in the blender top to emulsify, about 30 seconds. Taste and adjust seasoning as needed.Fish

1. Mix together lemon zest, with some salt and pepper in a small bowl. Bring a couple of inches of water to a simmer over medium high heat in a wok pan or sauce pan 2 inches larger than your steamer basket. The water level should be below the bottom of the steamer basket.

2. Place one layer of the spinach leaves in the top of the basket and lay the fish on top of the spinach. Sprinkle about ¼ teaspoon of the lemon zest over each piece of fish, along with a grind of black pepper.

3. Place the carrots in the bottom steamer basket and tuck the remaining spinach leaves around the carrots.

4. Place the covered steamer over the simmering water and cook until the fish just begins to flake easily, about 10 minutes.Divide the carrots and spinach between 4 dinner heated plates.

5. Place a piece of fish on top of them and drizzle the fish and vegetables with 1 or 2 T sauce.

6. Serve warm.

Nutrition Information:

covered percent of daily need