Sautéed Snapper with Plum Tomatoes and Spinach
- Servings: 4
- 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
- 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.