Snapper Scallopini

By zboni

Ingredients

• 2 lbs Snapper
• 1/2 stick butter
• 4 Tbsp. Olive Oil divided
• 2 Tbsp. Chopped Garlic
• 1/2 cup Chardonnay
• 1 Tbsp. chopped sage
• 1/4 cup fresh lemon juice
• 1 lemon sliced thin
• 1/2 lb fresh spinach

Preparation

Step 1

In a sauté pan, heat 2 tbsp. olive oil. When hot add the grouper and brown on both sides. Salt & pepper both sides. Add fresh lemon juice after turning. Cook until fish is done.

In a separate pan, heat 2 tbsp. olive oil, add garlic and when brown, add white wine, sage, butter and lemon slices. Add some salt and pepper to taste.

In another pan, heat some butter & olive oil. Wilt the spinach for a few minutes. When done, take out and put on plates.

Serve fish over spinach and drizzle sauce over top.