Grilled Fish Florentine

By lily_bones

Ingredients

• Sauce:
• Ingredients
• 1/4 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
• 1 Tbsp. butter
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh mushrooms
• 1 cup chicken broth
• 1/3 cup Holland House® White Cooking Wine
• 1/2 cup whipping cream
• 4 cups chopped fresh spinach
• 1/4 tsp. pepper

Details

Servings 4

Preparation

Step 1

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.