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Sautéed Snapper with Plum Tomatoes and Spinach

Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet and about 1/2 cup spinach mixture)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.