Grilled Fish Florentine

Grilled Fish Florentine

Photo by lily_bones


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • ¼

    cup oil

  • 1

    tsp. grated lemon peel

  • 2

    Tbsp. lemon juice

  • 2

    Tbsp. soy sauce

  • 1

    garlic clove, minced

  • 4

    fresh or frozen red snapper or swordfish steaks, thawed

  • Sauce:

  • 1

    Tbsp. butter

  • ½

    cup chopped green onions

  • ¼

    cup chopped fresh mushrooms

  • 1

    cup chicken broth

  • cup Holland House® White Cooking Wine

  • ½

    cup whipping cream

  • 4

    cups chopped fresh spinach

  • ¼

    tsp. pepper

Directions

Directions: In large nonmetal bowl, combine oil, lemon peel, lemon juice, soy sauce and garlic; mix well. Add fish, turning to coat all sides. Cover; refrigerate 2 hours. Prepare barbecue grill. Meanwhile, melt butter in large skillet over medium heat. Add onions and mushrooms; cook until softened, about 3 minutes, stirring occasionally. Stir in chicken broth and cooking wine. Bring to a boil; boil until sauce is reduced by half, about 10 minutes. Add whipping cream; simmer over medium heat until sauce is reduced to about 1/2 cup, about 10 minutes. Strain into food processor bowl. Add spinach; process until smooth. Add pepper; keep warm. Drain fish, reserving lemon-soy sauce mixture. Place fish on grill over medium-high coals. Cook 10 minutes or until fish flakes easily with a fork, turning once and brushing frequently with lemon-soy sauce mixture. Serve fish with spinach sauce.


Nutrition

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