Sautéed Snapper with Plum Tomatoes and Spinach

Sautéed Snapper with Plum Tomatoes and Spinach
Photo by Lee Harrelson


  • ¼ cup dry white wine
  • 4 (6-ounce) snapper fillets
  • 1 ½ cups diced plum tomato (about 6 tomatoes)
  • 2 teaspoons bottled minced garlic
  • 3 cups baby spinach leaves
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • + 1 more ingredients
    • ¼ teaspoon salt

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. ...

View full recipe at My Recipes


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