Directions:
- Rinse snapper and pat dry with a paper towel. Combine flour and salt and pepper to taste on a plate or a piece of wax paper. Dip the fillets into the flour, covering all sides. Shake off excess and set aside.
- Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium high until spinach wilts, about 2 minutes. Add salt and pepper to taste, divide in half and place on two dinner plates. Add the olive oil to the pan. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 minutes more. Place one fillet on top of spinach on each plate.
- Raise the heat to medium high and add the vermouth, water and grapes. Cook 1 minute. Mix cornstarch into cream and add to sauce. Cook, stirring until sauce thickens, about 30 seconds. Add salt and pepper to taste. Spoon sauce and grapes over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 625.2 Kcal (2618 kJ) | ||
| Calories from fat | 145.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.12g | 25% | |
|---|---|---|---|
| Cholesterol | 93.73mg | 31% | |
| Sodium | 583.14mg | 24% | |
| Potassium | 1223.01mg | 26% | |
| Total Carbs | 52.94g | 18% | |
| Sugars | 11.33g | 45% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 40.97g | 82% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 2.9mg | 16% | |
| Calcium | 199.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 105.14 Kcal (440 kJ) | ||
| Calories from fat | 24.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 25% | |
|---|---|---|---|
| Cholesterol | 15.76mg | 31% | |
| Sodium | 98.07mg | 24% | |
| Potassium | 205.67mg | 26% | |
| Total Carbs | 8.9g | 18% | |
| Sugars | 1.9g | 45% | |
| Dietary Fiber | 0.67g | 16% | |
| Protein | 6.89g | 82% | |
| Vitamin C | 3.7mg | 36% | |
| Iron | 0.5mg | 16% | |
| Calcium | 33.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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