Ingredients for Sauteed Snapper With Plum Tomatoes And Spinach
- 3 tablespoons olive oil
- Red Snapper Fillets
- Salt and pepper to taste
- Black Pepper
- 1 pint plum tomatoes, halved
- 2 cloves garlic, minced
- Dry White Wine
- Baby Spinach Leaves
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How to Make Sauteed Snapper With Plum Tomatoes And Spinach
- Pat snapper fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Add snapper fillets to the skillet and cook for 2-3 minutes per side, or until cooked through and flakes easily with a fork.
- Remove snapper from skillet and set aside.
- Add remaining 1 1/2 tablespoons olive oil to the skillet. Add minced garlic and sauté for about 30 seconds, until fragrant.
- Add halved plum tomatoes to the skillet and sauté for 1 minute.
- Pour in white wine and simmer for 2 minutes, allowing the sauce to slightly reduce.
- Add chopped spinach to the skillet and cook for 1 minute, or until spinach wilts.
- Return the cooked snapper fillets to the skillet. Spoon the tomato and spinach mixture over the fish.
- Cook for 1 minute more, allowing the fish to heat through and the flavors to meld.
- Serve immediately. Garnish with fresh parsley or basil if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
5g
Carbs
1g
