Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Michele Powers
Recipe by Cooking Light May 2007

Gallery

Credit: Lee Harrelson; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

225 calories; calories from fat 24%; fat 5.9g; saturated fat 1g; mono fat 2.9g; poly fat 1.3g; protein 36.5g; carbohydrates 5.2g; fiber 1.7g; cholesterol 63mg; iron 1.3mg; sodium 280mg; calcium 90mg.
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