Sautéed Snapper with Plum Tomatoes and Spinach

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.

Yield: 4 servings (serving size: 1 fillet and about 1/2 cup spinach mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 24%
  • Fat: 5.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 36.5g
  • Carbohydrate: 5.2g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.3mg
  • Sodium: 280mg
  • Calcium: 90mg

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

Preparation

  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.
Note:

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.

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