Red Snapper over Sauteed Spinach and Tomatoes

I made this the other night and it was very good. I modified it as another reviewer recommended. I used extra onion and fire roasted tomatoes. I also used a mixture of smooth and grainy dijon and I salt and peppered the fish. It came out great. Will probably make this again.

I don't like tomatoes, but this dish is really good. It was my first time having Snapper, which I thought was good as well. I used the exact amounts indicated in the recipe, except I only had 12oz of fish (in two pieces). It didn't taste too mustardy or anything. I didn't serve over rice or anything; just the spinach and Snapper. I used a sweet (white) onion, Publix brand spinach, Ken's Steakhouse Lite Northern Italian, and French's Dijon Mustard with Chardonnay. I will definitely be making this again!

I tried with Mahi Mahi fish. My whole family went out for pizza! I should have added extras like skspillman..but..I tried to follow the recipe to give a true review. This is not a good recipe and will never be made again in my house.

This was just OK. I used salmon instead of snapper. Because the sauce was only two flavors, it didn't have a very complex taste. Pretty much just tasted like mustard to us. Great for a last-minute dish, and looked gorgeous, but not special enough to serve for company or anything. Served with israeli couscous and salad.

Very simple recipe. Easy midweek meal. I currently have no oven (remodeling) so I created a stovetop version. I served it with steamed broccoli and cauliflower drizzled with EVOO, and quinoa steamed with basil chiffonade (thin strips). Delicious! My simple stovetop method: Preheat saute pan with 1 T olive oil. Rinse and pat dry fillets. Place fillets in pan. Spread with mustard mixture. After 4 minutes, turn over, spread with mustard mixture. Cook another 4 minutes. Remove fillets from pan and keep warm. Add remaining mustard mixture and onions, if using. Saute onions to your preference. Add 1/2 spinach. Allow to wilt one minute. Add remaining spinach and chopped tomato. After spinach has wilted and tomatoes soften a bit (about one minute) place fillets on top and cover, on low heat, for 2-3 minutes until heated through. Serve fillets on top of veggies with lemon wedge garnish. Add salt and pepper as desired.

This recipe didn't live up to its potential, in my opinion. To be fair, I made a couple of substitutions. Instead of red snapper, I used grouper, a common red snapper substitute. And I used my own homemade vinaigrette instead of Italian dressing. However, I don't think those substitutions changed the recipe significantly. I found it a bit bland. I may try it again with a bit more the sauce and some garlic added to the onions and spinach as they saute. Maybe some kalamatas would pep it up too.

I was a bit worried about making this after reading some negative reviews (I was primarily worried about flavorlessness) but went ahead and made it last night. It was delicious--everyone in the family liked it, and I have some picky eaters. Made just a few changes: I used mahi mahi, I used the plain dijon (without seeds), I used canned tomatoes with garlic and onions (as well as about 1 cup of chopped onion), and I sprinkled the fish with some salt, pepper, and parmesan/asiago/romano blend after broiling. I didn't wait a full minute before putting in the second half of the spinach--just long enough for it to wilt enough to make room for the second half. I served alongside roasted garlic flavored brown rice. I will definitely make this again.

This recipe is excellent IF you use real dijon NOT the whole seed variety. I've tried it both ways. It is 4 stars with straight dijon and not nearly as good with the milder version. As a result I rated the recipe as is only 3 stars. My husband strongly prefers with the 'real' mustard (his words) also.

Excellent. Even my son that doesn't like fish, liked it. The only thing I would change, is adding all the spinach at once, that way it would be all uniform in color an texture. Excellent flavor. I'll make it again if I have company.