Sauteed Snapper with Plum Tomatoes and Spinach

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.

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

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
Preparation

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.

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.


Nutritional Information
Calories:225 (24% from fat)
Fat:5.9g (sat 1g,mono 2.9g,poly 1.3g)
Protein:36.5g
Carbohydrate:5.2g
Fiber:1.7g
Cholesterol:63mg
Iron:1.3mg
Sodium:280mg
Calcium:90mg

Michele Powers, Cooking Light, MAY 2007