Asian Braised Tilefish

-------------------------------BRAISING SAUCE-------------------------------
1/2 c Sweet white wine such as
-riesling
3 tb Soy sauce OR tamari
1 ts Minced garlic
1 ts Minced fresh ginger
1/4 ts Crushed red pepper flakes

---------------------------------ADDITIONS---------------------------------
4 Skinless fillets tilefish OR
-red snapper; see note
10 oz Fresh baby spinach leaves;
-1-pkg
1 ts Dark sesame oil
1 tb Minced chives OR green onion
-tops

In a medium saucepan, bring water and salt to a simmer. Stir in lentils and
simmer gently uncovered, 12 minutes or until tender. (Do not overcook.)

Meanwhile, in a large skillet combine wine and next 4 ingredients (through
pepper flakes); bring to a simmer over high heat. Add fish; reduce heat,
cover and simmer, turning once, 6 minutes or until fish is opaque. Transfer
fish to a plate; cover and keep warm.

Add spinach to skillet, cover, and cook over medium-high heat 1 to 2
minutes or until wilted. Transfer with tongs to 4 dinner plates, leaving
liquid in pan. Top spinach with drained lentils and fish. Boil juices in
skillet over high heat until reduced to 1/2 cup, about 2 minutes. Stir in
sesame oil and spoon over fish. Sprinkle with green onions. Serves 4.

[PER SERVING: Calories 472, (15% CFF) Fat 8 g (1 g saturated), Protein 51
g, Carbohydrate 39 g, Fiber 10 g, Chotesterol 91 mg, Iron 3 mg, Sodium 916
mg, Calcium 126 mg]

Notes: Select any firm low-fat fish such as cod, flounder, halibut,
snapper, sole, etc. Serves 4. Time: 5 min Prep; 15 mins cook. *Recipe from
"The 40 Percent Plan," by Peter Jaret in Health, October 1998.

Recipe by: Health (Oct 1998)

Posted to KitMailbox Digest by Pat Hanneman on Sep
20, 1998, converted by MM_Buster v2.0l.