Rush-Hour Gourmet

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(Meredith).

A basic recipe designed to build confidence and creativity, this works with most fish types and glazes.

(Makes 4 servings)

1 pound skinless, boneless fish fillets or steaks, 1 inch thick, fresh or thawed (salmon, sea bass, halibut, swordfish, tuna)

1/4 to 1/3 cup Asian, Maple-Balsamic, Orange-Horseradish, or other glaze of choice (see recipes below)

Spinach Saute (see recipe below)

1.

Rinse fish, pat dry with paper towels. Cut into 4 portions, if needed; set aside.

2.

Heat the broiler. Prepare desired glaze. Put fish on the greased, unheated rack of a broiler pan. Broil 4 to 5 inches from heat until fish flakes easily when tested with a fork, 8 to 12 minutes. Carefully turn once, midway.

3.

Brush glaze over the fish during the last 2 to 3 minutes.

4.

While fish broils, prepare the Spinach Saute.

5.

Divide the spinach and fish on plates. Serve at once.

Asian Glaze:

In a small bowl, mix

2 tablespoons bottled hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon grated ginger

, and

1 clove garlic, minced

.

Maple-Balsamic Glaze:

In a small bowl, whisk

3 tablespoons maple syrup

with

1 tablespoon balsamic

vinegar

, and

1 to 2 teaspoons Dijon-style mustard.

Orange-Horseradish Glaze:

In a small bowl, mix

3 tablespoons orange marmalade, 1 tablespoon lime juice

, and

1 teaspoon prepared horseradish

.

Spinach Saute:

In a 4-quart Dutch oven on medium heat, stir-cook

3 tablespoons pine nuts or chopped walnuts

in

2 tablespoons hot olive oil

until golden. Remove nuts with a slotted spoon; reserve. Turn heat to medium-high. To the pot, add

1 pound fresh spinach leaves, trimmed

. Saute until wilted, 1 to 2 minutes. Off heat, add the nuts, a dash of Worcestershire or soy sauce, and salt and pepper to taste.

Per serving with Asian Glaze: 369 calories, 28 grams protein, 9 grams carbohydrates, 25 grams fat, 67 milligrams cholesterol, 552 milligrams sodium, 3 grams fiber.