AuthorMike EgrieCategory, DifficultyIntermediate
Turmeric-Ginger Haddock in Parchment
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 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
 5 oz baby spinach
1

Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.

2

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.

3

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.

4

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.

 

Ingredients

 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
 5 oz baby spinach

Directions

1

Preheat oven to 400°F. In a small bowl combine coriander, ginger and turmeric.

2

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.

3

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.

4

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.

Turmeric-Ginger Haddock in Parchment
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