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Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter

Howard L. Puckett
Yield Makes 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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