Grilled Fish With Wilted Spinach Noodles Recipes

GRILLED COD WITH SPINACH AND TOMATOES

Grilled Cod with Spinach and Tomatoes image

I came up with this recipe because I could not find a recipe I was looking for. A very simple, easy, and quick dish to put together. I always make this for myself when I grill steaks for my family.

Provided by tcasa

Categories Seafood Fish

Time 20m

Yield 1

Number Of Ingredients 9

Ingredients

1 (4 ounce) fillet cod
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
¼ cup roughly chopped spinach, or to taste
¼ tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 slice mozzarella cheese, cut into cubes

Steps:

Preheat an outdoor grill for medium-high heat.
Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 18.9 g, Fiber 0.9 g, Protein 27.8 g, SaturatedFat 4.9 g, Sodium 413.2 mg, Sugar 4.1 g

GRILLED FISH WITH WILTED SPINACH & NOODLES

GRILLED FISH WITH WILTED SPINACH & NOODLES image

Categories Fish Broil Quick & Easy Dinner Healthy

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Marinade:
-1/4 cup soy sauce
-juice from 1 lime
-2 Tablespoon fresh grated ginger
-1 Tablespoon chili sauce
-1/4 cup seasoned rice vinegar
-4 to 6 fish fillets (salmon works best, leave skin on)
-1 bag Udon noodles (you will find these in the produce section)
Spinach Mixture:
-1 to 2 Tbsp olive oil
-1 to 3 cloves garlic, minced
-1 small bunch green onions
-1/3 to 1/2 cup of chopped fresh cilantro
-bag of spinach

Steps:

1. Mix marinade well and marinate fish for 1 to 4 hours (no longer as the lime juice actually begins to 'cook' the fish)in a shallow oven-proof dish. 2. Broil fish 5 inches away from broiler, for about 3 minutes, skin side down. 3. Turn fillet and broil the skin side, approx. 4 min. 4. If fillet cooked through, remove from oven and cover with foil. 5. Heat Udon noodles in pot of boiling water for 1 min. 6. In a large skillet, heat olive oil, add garlic, and saute until the garlic 'sings'. 7. Add diced green onions and cilantro, saute and stir for another minute or so. 8. Add spinach in handfuls and stir until it wilts down. 9. Serve in deep bowls, a helping of noodles on bottom, then a helping of the spinach mixture, then place a cooked fish fillet on top. 10. Pour some of the liquid you cooked the fish in on top of you like. 11. Optional: sprinkle with sesame seeds.

WHITE FISH WITH SESAME NOODLES

White fish with sesame noodles image

Whip up this tasty seabass served with spinach, noodles and sesame seeds in just 20 minutes. It makes a great choice if you're looking for a speedy supper

Provided by Elena Silcock

Categories Dinner, Fish Course, Lunch, Supper

Time 20m

Number Of Ingredients 7

Ingredients

150g soba or wholemeal noodles (300g if using pre-cooked)
25g toasted sesame seeds , plus extra to serve
2 tbsp soy sauce
1 tbsp oil
1 tsp rice vinegar (or any white vinegar)
200g spinach leaves
2 seabass fillets

Steps:

Use a spice grinder or pestle and mortar to crush the sesame seeds, then stir in the soy sauce, oil, 1 tbsp of water and a splash of rice vinegar, to make a creamy dressing, season and set aside.
Bring a pan of salted water to the boil, add the noodles and cook following pack instructions, then drain and set aside. Using the same pan, tip in all the spinach and cook until reduced down and dark green. Tip in the noodles, along with the sesame dressing and a splash of water and toss well to heat through.
Heat the oil in a non-stick frying pan over a medium to high heat. Season the skin of the seabass, then place in the pan skin-side down, fry until the skin has crisped up and the flesh has nearly all turned opaque, around 3 mins. Flip over and fry for 30 seconds further, until the fish is flaking and cooked through. Divide the noodles and greens between two bowls and place the fish on top. Scatter over the toasted sesame seeds and serve.

Nutrition Facts : Calories 624 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 45 grams protein, Sodium 4.1 milligram of sodium

GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES

Grilled Shrimp With Wilted Spinach and Peaches image

The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns, coriander, mustard seeds and cardamom pods - used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp. Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.

Provided by John Willoughby And Chris Schlesinger

Categories dinner, quick, weekday, main course

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

Ingredients

1 tablespoon white peppercorns (you may substitute black)
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 green cardamom pods
1 pound 16- to 20-count (extra large) shrimp, peeled and deveined but tail left on
Kosher salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh ginger
1/4 cup red wine vinegar
1/4 cup orange juice
1 teaspoon curry powder
2 ripe but firm peaches, diced medium
1 pound spinach, washed

Steps:

Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 8 grams, TransFat 0 grams

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