Sauteed Snapper With Plum Tomatoes and Spinach

Submitted by cchampion1974

"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!"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 4 Fillets
• Serves: 4

ingredients

• 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

directions

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.
2. 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.

Reviews

[VivAlfred]

Love it!! The flavor of the fish is not overpowered by the ingredients. Quick and easy to make.

 

[ChrissyVas]

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!