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Sautéed Snapper with Plum Tomatoes and Spinach

Cooking Light

Photo: Lee Harrelson; Styling: Melanie J. Clarke

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Worthy of a Special Occasion

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.

Yield: 4 servings (serving size: 1 fillet and about 1/2 cup spinach mixture)

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

Preparation

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.

Nutritional Information

Calories:
225 (24% from fat)
Fat:
5.9g (sat 1g,mono 2.9g,poly 1.3g)
Protein:
36.5g
Carbohydrate:
5.2g
Fiber:
1.7g
Cholesterol:
63mg
Iron:
1.3mg
Sodium:
280mg
Calcium:
90mg
Michele Powers, Cooking Light, MAY 2007