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Steamed Sea Bass on Spinach
Remove rind from lemon using a vegetable peeler. Reserve lemon rind. Peel and section citrus over a large bowl. Squeeze membranes to extract juice, reserving 3 tablespoons juice. Set sections aside. Discard membranes and lime rind. Combinde sections, reserve 3 tablespoons juice, shallots, butter, oil and 1/8 teaspoon salt in a small saucepan. Bring to a boil. Remove from heat; stir in dill. sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets in a steamer basket. Combine reserved lemon rind and water in dutch oven. Place a steamer basket into a pan and bring to a boil. Steam fillets, covered 12 minutes or until fish flakes easily when tested with a fork. Place spinach in a large nonstick skillet over medium-high heat, saute 3 minutes or until wilted. Sprinkle spinach with 1/4 teaspoons salt and 1/8 teaspoon pepper. Place 1/2 cup spinach on each of 4 plates. Top each portion with 1 fillet and about 3 tablespoons lemon juice. makes 4 servings.