Sauteed Snapper With Plum Tomatoes and Spinach |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another favorite from Cooking Light. I'm a big fan of Cooking Light and eating healthy but they don't always get it right. This recipe works for me...simple, healthy, easy and tasty! Ingredients:
1 tablespoon olive oil, divided |
4 (6 ounce) red snapper fillets |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 cups diced plum tomatoes (about 6 tomatoes) |
2 teaspoons bottled minced garlic |
1/4 cup dry white wine |
3 cups baby spinach leaves |
Directions:
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.
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.
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