Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter

Yield: Makes 4 servings

Ingredients

• 2  tablespoons  olive oil
• 2  garlic cloves, halved
• 2  (10-ounce) packages fresh baby spinach
• 1  teaspoon  coarse sea salt or kosher salt, divided
• 1  teaspoon  freshly ground black pepper, divided
• 4  (6-ounce) yellowtail snapper, tilapia, or flounder fillets
• 2  large eggs, lightly beaten
• 1/2  cup  all-purpose flour
• 3  tablespoons  canola oil, divided
• Mulled Zinfandel Butter
• Garnish: chives

Preparation

Heat olive oil in a Dutch oven over medium-high heat; add garlic, and sauté 30 seconds or until golden. Add spinach, in batches, tossing just until wilted. Stir in 1/2 teaspoon each salt and pepper. Cover and keep warm.

Sprinkle fish with remaining salt and pepper; dip fillets in egg, and dredge in flour. Heat 1 1/2 tablespoons canola oil in a large skillet over medium-high heat. Cook 2 fillets 3 minutes on each side or until golden. Repeat with remaining canola oil and fish fillets.

To serve, divide spinach among 4 plates; top with snapper and 1 slice Mulled Zinfandel Butter. Garnish, if desired.