Smoked Paprika Tuna Steaks With Spinach Recipes

SMOKED-PAPRIKA TUNA STEAKS WITH SPINACH

Steps:

• In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
• Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.
• In a small bowl, stir together the brown sugar, paprika, and oregano.
• Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
• Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
• Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.
• (Per serving)
• Calories: 187
• Total fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 53mg
• Sodium: 112mg
• Carbohydrates: 9g
• Fiber: 3g
• Sugars: 5g
• Protein: 28g
• Calcium: 141mg
• Potassium: 1,020mg
• 1/2 other carbohydrate
• 3 lean meat