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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 2 packages washed spinach leaves (10 oz.)
- 2 teaspoons minced garlic
- 4 teaspoons salad oil
- 1/4 cup fat-skimmed chicken broth
- 1 1/2 pounds boned, skinned bass (white seabass or grouper bass)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons pepper
Method
- In a 10- to 12-inch frying pan over high heat, stir garlic in 2 teaspoons oil until sizzling, 1 to 2 minutes. Add spinach (in batches), and broth. Cover, and cook until tender; keep warm.
- Meanwhile, rinse bass, pat dry, and cut into 4 equal pieces. Mix kosher salt and pepper together and rub mixture on fish. Pour remaining 2 teaspoons oil into a 10- to 12-inch frying pan over high heat. When oil is hot, in about 1 minute, lay bass in pan; cook 3 minutes. With a wide spatula, turn fish and cook until it is opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes more.
- Place bass in wide bowls and spoon bok choy and broth equally around fish.
