Lettuce-Wrapped Fish
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271.6
- Total Fat: 7.3 g
- Cholesterol: 108.8 mg
- Sodium: 177.6 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.3 g
- Protein: 39.2 g
View full nutritional breakdown of Lettuce-Wrapped Fish calories by ingredient
Introduction
From Mark Bittman of the NY Times: "a restaurant-style dish that resembles stuffed cabbage but contains far fewer ingredients and can be put together in less than half an hour...fish wrapped in romaine lettuce leaves, then poached in buttery white wine." From Mark Bittman of the NY Times: "a restaurant-style dish that resembles stuffed cabbage but contains far fewer ingredients and can be put together in less than half an hour...fish wrapped in romaine lettuce leaves, then poached in buttery white wine."Number of Servings: 4
Ingredients
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Salt and freshly ground black pepper
Several big leaves of romaine lettuce, Bibb lettuce or white cabbage
1 1/2 pounds thick white fish fillet (rockfish, cod, hake, snapper), in pieces about 3/4 to 1 inch thick, 1 inch wide, and 2 inches or less across
1 cup white wine, approximately
2 to 3 tablespoons butter
Directions
1. Bring a large pot of water to a boil and salt it. Take as many big, intact leaves of lettuce or cabbage as you have pieces of fish. With large outer leaves, cut out center veins 2 to 3 inches up from bottom of leaves, to the point where the leaf is more pliable; with inner leaves this may not be necessary. One or 2 at a time, blanch leaves in boiling water until they are tender and flexible, 30 seconds to a minute. Remove and drain on paper towels.
2. Put a piece of fish on each leaf and sprinkle with salt and pepper; fold or roll fish in leaf so edges overlap. It is not important to make a tight seal, but it is nice if package covers all the fish. When done, you can cover and refrigerate packages until ready to serve, or continue.
3. In a large, broad skillet or casserole with a cover, bring wine to a boil with butter. Reduce heat to a simmer and add fish packages. Cover and simmer until a thin-bladed knife easily penetrates fish, 5 to 10 minutes. Remove fish to a warm platter.
Makes 4 servings.
4. Over high heat, quickly reduce liquid in skillet; it is likely there will be more than there was when you started. When it is thickened a bit, pour over fish and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
2. Put a piece of fish on each leaf and sprinkle with salt and pepper; fold or roll fish in leaf so edges overlap. It is not important to make a tight seal, but it is nice if package covers all the fish. When done, you can cover and refrigerate packages until ready to serve, or continue.
3. In a large, broad skillet or casserole with a cover, bring wine to a boil with butter. Reduce heat to a simmer and add fish packages. Cover and simmer until a thin-bladed knife easily penetrates fish, 5 to 10 minutes. Remove fish to a warm platter.
Makes 4 servings.
4. Over high heat, quickly reduce liquid in skillet; it is likely there will be more than there was when you started. When it is thickened a bit, pour over fish and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Member Ratings For This Recipe
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