Sautéed Snapper with Plum Tomatoes and Spinach

8 Reviews
ADD YOUR REVIEW
Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 fillet and about 1/2 cup spinach mixture)
By Michele Powers
May 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 225
  • Caloriesfromfat 24%
  • Fat 5.9g
  • Satfat 1g
  • Monofat 2.9g
  • Polyfat 1.3g
  • Protein 36.5g
  • Carbohydrate 5.2g
  • Fiber 1.7g
  • Cholesterol 63mg
  • Iron 1.3mg
  • Sodium 280mg
  • Calcium 90mg

How to Make It

Step 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.

Step 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.

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.

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Ratings & Reviews

Chrishaunna's Review

niknat
June 21, 2011
I decided to make this pretty late one night for dinner, but it was so quick and easy! I substituted cod for snapper, and the white wine I used had a little lemon it in. It was so good! The only thing I would change is maybe a little less garlic. The meal looked like it came from a gourmet restaurant, and it was bursting with flavor. Thumbs up all around :) *Note - since I used a thicker fish, I added a few minutes to the cooking time.

kimphuong95060's Review

PinkLadyLA
September 24, 2012
I added capers. I came out great.

kodonnell's Review

Chrishaunna
August 19, 2012
I also used tilapia sautéed it it an egg/flour batter. Fresh spinach and tomatoes from our garden. Server it with garlic pasta (garlic browned in olive oil tossed with thin spaghetti and Parmesan). Fantastic!

PinkLadyLA's Review

kimphuong95060
June 12, 2012
I loved this! I made it exactly as the recipe suggested except that I added kalamata olives, made some roasted potatoes, and reduced the portion sizes. It was quick, easy, and delicious.

NutriVie's Review

kodonnell
April 21, 2010
This recipe was really great and easy to make. After reading some negative reviews that it was too bland, I decided to add 1 tsp of chicken bouillon plus 1 tbsp water to the wine, and half of a lemon and a couple of fresh basil leaves to the fish when it first sautes. It was packed with flavor! This will definitely become a common dish that I make and I would certainly provide it for guests.

TaniaR's Review

SarahWuellner
May 05, 2009
This was delicious. I used haddock, which is a somewhat bland fish and this was great. I didn't have baby spinach, so tore up large spinach. Otherwise followed the directions almost exactly. Maybe a little more pepper and garlic next time, but thats the only change I would make.

niknat's Review

NutriVie
March 16, 2009
I give this 4 stars because it is a good, solid, nutritious recipe that tastes wonderful and is super easy and quick to make. I used tilapia instead of snapper, adding 1/4 tsp. of paprika to the salt/pepper rub in addition to using fresh garlic, of which I used 3 large cloves minced. I also added a little green onion to the garlic since they were going bad in my fridge and needed to be used. The result was a tasty dish, full of fresh flavor. Perhaps it was the paprika and fresh garlic but my roommates and I did not find this bland at all. Total time cooking was about 15 min. (prep and all). I will definitely make this again!

SarahWuellner's Review

Denny
January 11, 2009
This is a "restaurant-quality" dinner. I used Tilapia as I couldn't get snapper at the supermarket. I also served the fish on top of the spinach and put the tomato/wine sauce on top of the fish when I served it. It was very easy to make and clean up.
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