Turmeric-Ginger Haddock in Parchment
Prep time: 10 minutes
Cook time: 15 minutes
Per serving: 130 calories, 4.5g fat, 0.5g saturated fat, 55mg cholesterol, 250mg sodium, 5g carbohydrate, 2g fiber, 18g protein
1 tbsp. ground coriander
1 ½ tsp. ground ginger
1 ½ tsp. turmeric
4 (4-to-6-oz.) haddock fillets (¾ inch thick), skin removed
6 tsp. fresh lime juice, divided
1 tbsp. olive oil
2 tbsp. finely chopped shallot
1 (5 oz.) pkg. baby spinach
- Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.
- Cut 4 (15-inch) squares of parchment. Top each with 1 fillet. Drizzle with 4 teaspoons of the lime juice; season with salt and pepper to taste. Rub each fillet with 3/4 teaspoon of the coriander mixture. Fold long ends of parchment over fish, folding and crimping edges to form a sealed packet.
- Place packets on baking sheets. Bake 15 minutes or until fish flakes easily with a fork, rotating baking sheets halfway through baking. Carefully open packets.
- Meanwhile, in a large skillet heat oil over medium-high heat. Add shallot; sauté 2 to 3 minutes or until softened. Add spinach and remaining 2 teaspoons lime juice; sauté 3 to 4 minutes or until wilted. Transfer to a serving platter. Place fillets on spinach, and serve.
Make it a meal: Serve with roasted red bell pepper strips and jasmine rice.
Culinary: Ginger has a pungent flavor that is slightly spicy and peppery yet sweet and warm. Ginger has a slight woody flavor that lends a mild overall flavor to dishes. It pairs wonderfully with cinnamon.
Nutrition: Baby spinach is very young, tender spinach, usually flat leaf. Spinach is low in fat and sodium and contains antioxidants that may help prevent eye disease.