 Grilled Fish Florentine
Makes 4 servings
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Image © Publications International, Ltd.
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Grilled Fish Florentine
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Ingredients
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Marinade
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1/4
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cup vegetable oil
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2
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tablespoons lemon juice
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2
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tablespoons soy sauce
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1
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teaspoon grated lemon peel
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1
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clove garlic, minced
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4
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fresh or frozen red snapper or swordfish fillets or steaks, thawed
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Florentine Sauce
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1
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tablespoon butter
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1/2
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cup chopped scallions
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1/4
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cup chopped fresh mushrooms
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1
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cup chicken broth
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1/3
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cup HOLLAND HOUSE® White Cooking Wine
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1/2
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cup whipping cream
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4
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cups chopped fresh spinach
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1/4
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teaspoon pepper
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1. For marinade, in large non-metallic bowl, combine oil, lemon juice, soy sauce, lemon peel and garlic; mix well. Add fish, turning to coat all sides. Cover; refrigerate 2 hours. Prepare grill.
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2. For florentine sauce, meanwhile, melt butter in large skillet over medium heat. Add scallions and mushrooms; cook until softened, about 3 minutes, stirring occasionally. Stir in chicken broth and cooking wine. Bring to a boil; boil until sauce is reduced by half, about 10 minutes. Add whipping cream; simmer over medium heat until sauce is reduced to about 1/2 cup, about 10 minutes. Strain into food processor bowl. Add spinach; process until smooth. Add pepper, keep warm.
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Drain fish, reserving marinade. Place fish on grill over medium-hot coals. Cook 10 minutes or until fish flakes easily with a fork, turning once and brushing frequently with marinade.* Discard any leftover marinade. Serve fish with spinach sauce.
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*Do not brush with marinade during last 5 minutes of cooking.
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© Holland House®
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Printed
from fbnr.com
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