1. Rinse fish, pat dry with paper towels. Cut into 4 portions, if needed; set aside.
2. Heat the broiler. Prepare desired glaze. Put fish on the greased, unheated rack of a broiler pan. Broil 4 to 5 inches from heat until fish flakes easily when tested with a fork, 8 to 12 minutes. Carefully turn once, midway.
3. Brush glaze over the fish during the last 2 to 3 minutes.
4. While fish broils, prepare the Spinach Saute.
5. Divide the spinach and fish on plates. Serve at once.
Asian Glaze: In a small bowl, mix 2 tablespoons bottled hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon grated ginger, and 1 clove garlic, minced.
Maple-Balsamic Glaze: In a small bowl, whisk 3 tablespoons maple syrup with 1 tablespoon balsamic vinegar, and 1 to 2 teaspoons Dijon-style mustard.
Orange-Horseradish Glaze: In a small bowl, mix 3 tablespoons orange marmalade, 1 tablespoon lime juice, and 1 teaspoon prepared horseradish.
Spinach Saute: In a 4-quart Dutch oven on medium heat, stir-cook 3 tablespoons pine nuts or chopped walnuts in 2 tablespoons hot olive oil until golden. Remove nuts with a slotted spoon; reserve. Turn heat to medium-high. To the pot, add 1 pound fresh spinach leaves, trimmed. Saute until wilted, 1 to 2 minutes. Off heat, add the nuts, a dash of Worcestershire or soy sauce, and salt and pepper to taste.
- From Better Homes and Gardens' Anyone Can Cook
Per serving with Asian Glaze: 369 calories, 28 grams protein, 9 grams carbohydrates, 25 grams fat, 67 milligrams cholesterol, 552 milligrams sodium, 3 grams fiber.
