Prep 15 mins
Cook 15 mins
Another favorite from Cooking Light. I'm a big fan of Cooking Light and eating healthy but they don't always get it right. This recipe works for me...simple, healthy, easy and tasty!
- 1 tablespoon olive oil, divided
- 4 (6 ounce) red snapper fillets
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 cups diced plum tomatoes (about 6 tomatoes)
- 2 teaspoons bottled minced garlic
- 1⁄4 cup dry white wine
- 3 cups baby spinach leaves
- 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.
I made this with Red Snapper Fish and aside from hating all of the bones in this particular fish, the flavor was wonderful. I would love to make this again with a boneless type of fish. Good post!