Grilled Lemonfish with Sesame Spinach and Tomato Sorrel Broth

Course : Grilling
Serves: 1
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1 piece lemon fish --about 7 ounce
1 teaspoon salt and pepper
1 tablespoon lemon juice
1/2 tablespoon olive oil
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1 dash fresh chopped ginger
1 dash garlic chopped
4 ounces fresh spinach --picked and cleaned
1 teaspoon salt and pepper
8 ounces tomato juice
3 pieces sorrel leaves rough chopped -- (up to 4)
1/2 medium yellow onion diced
1 piece bay leaf
2 whole black peppercorns

Preparation / Directions:

For fish: Season with all ingredients. Mark on hot grill and finish in 350F oven. Spinach: In hot pan, add both oils and ginger and stir for 30 seconds. Add garlic, stir once and immediately add spinach to pan stirring constantly until wilted, then season with salt and pepper. Remove from pan straining off any excess liquid, and reserve warm. Broth: Heat all ingredients in a sauce pot over low heat for 15 minutes. Strain through fine sieve leaving behind tomato broth. Courtesy of Ex. Chef Rob Mitchell. Gatreau'

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