Gourmet Fish Steaks
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It’s a bit fussy to wrap and tie the spinach.
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Spinach leaves, lightly steamed, approximately (see Note)
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32
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32
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Firm fresh fish steaks (such as halibut), 1-11⁄4 inch (2.5-3 cm) thick (about 2 lbs., 900 g)
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8
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8
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Olive oil
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2 tsp.
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10 mL
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Salt, sprinkle
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Pepper, sprinkle
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Shallot, finely chopped
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1
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1
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Lime juice, fresh or bottled
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2 tbsp.
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30 mL
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Tequila
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1/3 cup
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75 mL
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Pineapple juice
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1 cup
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250 mL
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Pineapple spears (fresh or canned), for garnish
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Fold limp spinach leaves lengthwise into 1 to 11⁄4 inch (2.5 to 3 cm) wide strips. Wrap and press about 4 folded leaves around outside thickness of each fish steak. Tie butchers’ string around circumference.
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Heat olive oil in large non-stick skillet. Sear fish steaks for 2 minutes on each side until browned. Steaks should not be cooked completely. Season each browned side with salt and pepper. Remove to ovenproof plate or platter and place in 300°F (150°C) oven to finish cooking for 15 minutes while sauce is being prepared.
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In same skillet, sauté shallot in oil and juices remaining in pan, until soft and golden. Pour in lime juice and tequila. Carefully ignite to burn off alcohol. Pour in pineapple juice. Boil for 5 to 6 minutes to reduce mixture to about half.
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Remove fish steaks from oven. Remove string. Spoon sauce over all. Garnish with fresh pineapple spears. Serves 8.
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Note: To steam spinach leaves, place in small bowl. Add 2 tbsp. (30 mL) water. Cover with plastic wrap and microwave on high (100%) for 11⁄2 minutes.
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1 serving with 4 tsp. (20 mL) sauce:
159 Calories; 24 g Protein; 3.8 g Total Fat (0.5 g Sat., 36 mg Cholesterol); 77 mg Sodium; 1 g Dietary Fiber
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Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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