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1 T. olive oil <\/span><\/p>\n 1 C. thinly sliced carrot <\/span><\/p>\n 2 garlic cloves, minced <\/span><\/p>\n 1\/2 tsp. salt, divided <\/span><\/p>\n 1 (10-ounce) package fresh baby spinach <\/span><\/p>\n 1\/3 C. sliced green onions <\/span><\/p>\n 1\/4 C. mirin (sweet rice wine) <\/span><\/p>\n 1 tsp. grated lime rind <\/span><\/p>\n 3 T. fresh lime juice <\/span><\/p>\n 1 tsp. grated peeled fresh ginger <\/span><\/p>\n 4 (6-ounce) orange roughy fillets <\/span><\/p>\n 1\/4 tsp. freshly ground black pepper <\/span><\/p>\n 4 lime wedges <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 400\u00c2\u00b0. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; saut\u00c3\u00a9 2 minutes or until tender. Add garlic; saut\u00c3\u00a9 15 seconds. Add 1\/4 tsp. salt and spinach; saut\u00c3\u00a9 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\u00c2\u00b0 for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Preheat oven to 400\u00c2\u00b0. Heat oil in a large nonstick skillet over medium-high heat….<\/p>\n