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Sautéed Snapper with Plum Tomatoes and Spinach

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Yield: 4 servings (serving size: 1 fillet and about 1/2 cup spinach mixture)
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Ingredients

  • 1 tablespoon olive oil, divided
  • 4 (6-ounce) snapper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced plum tomato (about 6 tomatoes)
  • 2 teaspoons bottled minced garlic
  • 1/4 cup dry white wine
  • 3 cups baby spinach leaves

Details

Preparation

Step 1

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.

Heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. Add tomato and garlic; sauté 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.

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