Sautéed Snapper with Plum Tomatoes and Spinach
By á-4131
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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