Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter

Howard L. Puckett

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living


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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy