If you can't find snapper, purchase another mild, firm white fish, such
as cod or halibut. Serve alongside your favorite pasta tossed with
pesto.
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
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.
