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Sesame Fish On Spinach

fish, rice

4 teaspoons sesame or vegetable oil
1/2 teaspoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon pepper
4 haddock fillets (6 oz each)
3/4 cup sesame seeds
1 pkg (10 oz) fresh spinach; trimmed
1 1/2 teaspoons butter; melted
----Carrot Rice Timbales----
2 2/3 cups water
1/4 teaspoon salt
1 1/3 cups long-grain white rice
1 carrot; grated
1 green onion; chopped

Stir together oil, orange rind and half each of the salt and pepper; brush over both sides of fish. Pour sesame seeds onto plate; dip fish into seeds to coat both sides. Broil 6 inches from heat, turning once, for 8 minutes or until golden and fish flakes easily when tested with fork. Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium-high heat, with just the water clinging to leaves, for 3 minutes or until wilted. Drain off any liquid. Stir in butter and remaining salt and pepper. Serve topped with fish. Carrot Rice Timbales In saucepan, bring water and salt to boil; stir in rice. Cover and cook over medium-low heat for 15 minutes. Sprinkle with carrot; cook, covered, for 5 minutes or until rice is tender. Stir in green onion, chopped. Pack into greased 1/2-cup dry measure; unmould onto plate. Repeat to make 8 timbales.

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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