1 T. olive oil

1 C. thinly sliced carrot

2 garlic cloves, minced

1/2 tsp. salt, divided

1 (10-ounce) package fresh baby spinach

1/3 C. sliced green onions

1/4 C. mirin (sweet rice wine)

1 tsp. grated lime rind

3 T. fresh lime juice

1 tsp. grated peeled fresh ginger

4 (6-ounce) orange roughy fillets

1/4 tsp. freshly ground black pepper

4 lime wedges

 

Preheat oven to 400°. 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 (through grated ginger). Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 C. spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. 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.