Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter

Name: Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams packages fresh baby spinach; 1 teaspoon freshly ground black pepper, divided; 4 servings Mulled Zinfandel Butter; 3 Tbsps canola oil, divided; 4 servings Garnish: chives; 2 larges eggs, lightly beaten; 680 grams yellowtail snapper, tilapia, or flounder fillets; 118 milliliters all-purpose flour; 2 garlic cloves, halved; 1 teaspoon coarse sea salt or kosher salt, divided; 2 Tbsps olive oil

Sautéed Snapper on Wilted Spinach with Mulled Zinfandel Butter is a pescatarian main course. One portion of this dish contains roughly 30g of protein, 28g of fat, and a total of 434 calories. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up garlic cloves, eggs, garnish: chives, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat olive oil in a Dutch oven over medium-high heat; add garlic, and saut 30 seconds or until golden.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Dutch Oven

Add spinach, in batches, tossing just until wilted. Stir in 1/2 teaspoon each salt and pepper. Cover and keep warm.

Ingredients you will need

Salt And Pepper

Spinach

Sprinkle fish with remaining salt and pepper; dip fillets in egg, and dredge in flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Fish

Dip

Egg

Heat 1 1/2 tablespoons canola oil in a large skillet over medium-high heat. Cook 2 fillets 3 minutes on each side or until golden. Repeat with remaining canola oil and fish fillets.

Ingredients you will need

Fish Fillets

Canola Oil

Equipment you will use

Frying Pan

To serve, divide spinach among 4 plates; top with snapper and 1 slice Mulled Zinfandel Butter.

Ingredients you will need

Zinfandel

Snapper

Spinach

Butter

Garnish, if desired.

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

567grams

packages fresh baby spinach 1teaspoon

freshly ground black pepper, divided 4servings

Mulled Zinfandel Butter 3Tbsps

canola oil, divided 4servings

Garnish: chives 2larges

eggs, lightly beaten 680grams

yellowtail snapper, tilapia, or flounder fillets 118milliliters

all-purpose flour 2

garlic cloves, halved 1teaspoon

coarse sea salt or kosher salt, divided 2Tbsps

olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.