Sauteed Fish Fillets with Sweet-Tart Sauce

Sauteed Fish Fillets with Sweet-Tart Sauce
Servings: 4 Prep 15 mins Cook 15 mins

Ingredients

  • Juice of 4 limes (1/3 to 1/2 cup)
  • 1/3 cup warm water
  • 3 tablespoons superfine or granulated sugar
  • 2 packages (9 or 10 ounces each) baby spinach leaves
  • 8 sand dab fillets OR: 4 small flounder fillets, each cut in half lengthwise (about 1 pound total)
  • 1/2 teaspoon salt plus 1/4 teaspoon
  • 1/4 teaspoon white pepper
  • 4 teaspoons Wondra flour (see Note)
  • 1 tablespoon canola oil
  • 3 tablespoons unsalted butter
  • 1 leek, thinly sliced (white and light green parts only), rinsed
  • 1/3 cup dry white wine
  • 1 can (15 ounces) cannellini beans, drained and rinsed

Make It

1. In saucepan, simmer lime juice, water and sugar until slightly thickened, 6 minutes (will be about 1/2 to 2/3 cup). Remove from heat.

2. For sauce, bring large pot of water to boiling. Add chard; cook just until wilted, 1 minute. Drain.

3. Season fish with 1/2 teaspoon salt and the pepper. Dust with Wondra.

4. Heat large skillet over medium-high heat. Add oil, tilting pan to coat. Add 4 fillets; cook until slightly golden and fish begins to turn white, 1 to 2 minutes. Flip fillets over; cook 1 minute. Transfer to platter; cover with foil. Keep warm in 200 degrees oven. Repeat with remaining fillets.

5. Add butter to skillet. Reduce heat to medium. Add leek; cook until softened, 5 minutes. Add wine; cook 2 minutes. Add 1/3 cup sauce; cook 1 minute. Add beans and greens; toss to coat. Season with remaining 1/4 teaspoon salt. Remove from heat.

6. Divide bean mixture among 4 plates; top with fillets and sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 390, Fat, total (g): 14, chol. (mg): 77, sat. fat (g): 6, carb. (g): 39, fiber (g): 9, pro. (g): 28, sodium (mg): 872, Percent Daily Values are based on a 2,000 calorie diet.