Red Snapper over Sauteed Spinach and Tomatoes

I don't like tomatoes, but this dish is really good. It was my first time having Snapper, which I thought was good as well. I used the exact amounts indicated in the recipe, except I only had 12oz of fish (in two pieces). It didn't taste too mustardy or anything. I didn't serve over rice or anything; just the spinach and Snapper. I used a sweet (white) onion, Publix brand spinach, Ken's Steakhouse Lite Northern Italian, and French's Dijon Mustard with Chardonnay. I will definitely be making this again!

I tried with Mahi Mahi fish. My whole family went out for pizza! I should have added extras like skspillman..but..I tried to follow the recipe to give a true review. This is not a good recipe and will never be made again in my house.

This was just OK. I used salmon instead of snapper. Because the sauce was only two flavors, it didn't have a very complex taste. Pretty much just tasted like mustard to us. Great for a last-minute dish, and looked gorgeous, but not special enough to serve for company or anything. Served with israeli couscous and salad.

Very simple recipe. Easy midweek meal. I currently have no oven (remodeling) so I created a stovetop version. I served it with steamed broccoli and cauliflower drizzled with EVOO, and quinoa steamed with basil chiffonade (thin strips). Delicious! My simple stovetop method: Preheat saute pan with 1 T olive oil. Rinse and pat dry fillets. Place fillets in pan. Spread with mustard mixture. After 4 minutes, turn over, spread with mustard mixture. Cook another 4 minutes. Remove fillets from pan and keep warm. Add remaining mustard mixture and onions, if using. Saute onions to your preference. Add 1/2 spinach. Allow to wilt one minute. Add remaining spinach and chopped tomato. After spinach has wilted and tomatoes soften a bit (about one minute) place fillets on top and cover, on low heat, for 2-3 minutes until heated through. Serve fillets on top of veggies with lemon wedge garnish. Add salt and pepper as desired.

This recipe didn't live up to its potential, in my opinion. To be fair, I made a couple of substitutions. Instead of red snapper, I used grouper, a common red snapper substitute. And I used my own homemade vinaigrette instead of Italian dressing. However, I don't think those substitutions changed the recipe significantly. I found it a bit bland. I may try it again with a bit more the sauce and some garlic added to the onions and spinach as they saute. Maybe some kalamatas would pep it up too.