Options

Format:
Include:
PRINT
See more
Photo: Lee Harrelson; Styling: Melanie J. Clarke Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Sautéed Snapper with Plum Tomatoes and Spinach

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.

Cooking Light MAY 2007

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

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

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.

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.

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
advertisement

Go to full version of

Sautéed Snapper with Plum Tomatoes and Spinach recipe

advertisement