Frank P. Melodia
Recipe by Coastal Living November 2005


Howard L. Puckett

Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat; add garlic, and sauté 30 seconds or until golden. Add spinach, in batches, tossing just until wilted. Stir in 1/2 teaspoon each salt and pepper. Cover and keep warm.

  • Sprinkle fish with remaining salt and pepper; dip fillets in egg, and dredge in flour. Heat 1 1/2 tablespoons canola oil in a large skillet over medium-high heat. Cook 2 fillets 3 minutes on each side or until golden. Repeat with remaining canola oil and fish fillets.

  • To serve, divide spinach among 4 plates; top with snapper and 1 slice Mulled Zinfandel Butter. Garnish, if desired.