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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 327.7
  • Total Fat: 1.9 g
  • Cholesterol: 62.9 mg
  • Sodium: 3,093.6 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 40.7 g

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Haddock with Asian Veggies en Papillote with Cauliflower Puree*( Curried) & Spinach Saute* with Garlic/Low Carb

Submitted by: PAULEY10

Introduction

Lunch or Dinner Low Carb Lunch or Dinner Low Carb
Number of Servings: 1

Ingredients

    100 g cauliflower puree* with curry

    6 c spinach, baby, pre-washed
    2 tsp garlic puree*
    1/4 c chicken broth*

    1 c sweet peppers, sliced very thinly
    2 c pak-choi (chinese cabbage), sliced very thinly
    ----a substitute would be bok choy
    1 tsp garlic puree*
    4 tsp ginger root, grated
    1 c chicken broth
    3 tbsp tamari
    salt and pepper to taste
    300 g haddock fillets
    chives and/or basil, chopped

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Directions

Pre-heat oven to 400 degrees F.

Measure out the cauliflower puree. Add the curry powder and place in a micro-wave dish covered loosely with plastic wrap. Set aside.

Put the ginger, garlic and chicken stock in a non stick pan and bring to a brisk boil. Add the tamari to the broth. Add the thinly sliced cabbage or bok choy. Bring to a boil, reduce to simmer, and cook the cabbage until it begins to wilt, about 3 minutes, stirring often to prevent sticking. Add the peppers, and cook another 2 minutes. There should be at least 2 tbsp of liquid on the bottom of the pan when the cabbage is fully wilted.

Place a piece of foil (about 20 "long) on the counter. Fold the foil in half, turning up the edges of the bottom half of the parchment to hold any juices.

Place half the wilted cabbage and peppers on the parchment. Place the fish over the vegetables. Add the remaining veggies and any drippings from the pan. Salt and pepper to taste. Fold each open edge of the foil over twice to form a tight seal. Place the foil package on a baking sheet. Place in a 400 degree F oven for 15 minutes.

While the fish is in the oven prepare the spinach. In the same pan as the vegetables were prepared add 1/4 chicken broth, the spinach, and put the garlic puree on top of the spinach. Cover the pan. Bring the chicken broth to a boil and cook the spinach just until it is wilted. Stir in the garlic puree well. Cover, set aside, keep warm.

Remove the fish from the oven. Open the package carefully--there will be steam. Slide contents onto the serving plate. Sprinkle with finely chopped fresh chives and/or basil.






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