Sautéed Snapper with Plum Tomatoes and Spinach

Sautéed Snapper with Plum Tomatoes and Spinach Recipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 225
Caloriesfromfat 24 %
Fat 5.9 g
Satfat 1 g
Monofat 2.9 g
Polyfat 1.3 g
Protein 36.5 g
Carbohydrate 5.2 g
Fiber 1.7 g
Cholesterol 63 mg
Iron 1.3 mg
Sodium 280 mg
Calcium 90 mg


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


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.


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