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Skillet Fish with Spinach Recipe

Skillet Fish with Spinach Recipe

Tender fish fillets get a burst of flavor from seafood seasoning and a dash of salt and pepper. Paired with dressed-up spinach, this simple main course from our Test Kitchen is sure to impress!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 4 orange roughy fillets (4 ounces each)
  • 1-1/2 teaspoons seafood seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chicken broth
  • Salt and pepper to taste

Directions

  • 1. Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  • 2. Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish. Yield: 4 servings.

Nutritional Facts

1 serving equals 219 calories, 14 g fat (5 g saturated fat), 84 mg cholesterol, 547 mg sodium, 4 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Reviews for Skillet Fish with Spinach

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MY REVIEW
Reviewed Oct. 21, 2014

"This was very good. I will admit, I made a few changes due to lack of ingredients. I did not have any seafood seasoning so 1st, I floured the fish before cooking. 2nd, I used Kale in place of spinach (fresh), its what I had. And 3rd made up a combination of herbs (parley, basil, tarragon, just a bit of each, i did not measure) and tossed them in some melted unsalted butter.

To serve, I topped the kale with the fish (as shown in the picture), then I spread an equal amount of herbs over each fish fillet.
This was very good with a side salad and steamed carrots (for the color). Will make again."

MY REVIEW
Reviewed Mar. 10, 2010

"Added shallots and roasted red pepper slices to the spinach. Used a 1/4 c white wine in place of the chicken stock. The dish is wonderful! It was like going into a restaurant. It was pretty on the pate with honey glazed carrots."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.