Lime-Scented Orange Roughy and Spinach

1 tbsp. olive oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1/2 tsp. salt
1 10oz. pkg. fresh baby spinach
1/3 cup sliced green onions
1/4 cup mirin (sweet rice wine)
1 tsp. grated lime rind
3 tbsp. lime juice
1 tsp. grated peeled fresh ginger
4 orange roughy fillets
4 lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté
2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 tsp. salt
and spinach; sauté 2 minutes or until spinach wilts.

Combine 1/4 tsp. salt, green onions, and next 4 ingredients.

Fold 4 (16 x 12”) sheets heavy-duty foil in half lengthwise. Open foil; place
about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet.

Drizzle mirin mixture evenly over fillets. Fold foil over fillets; tightly seal
edges. Place foil packets in a single layer on a jelly-roll pan. Bake
at 400° for 20 minutes or until fish flakes easily when tested with a fork.

Serve with lime wedges.

4 servings