Sautéed Snapper with Plum Tomatoes and Spinach

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