Coconut Spinach Snapper

   

• 1 tbsp canola oil
• 4 snapper fillets (about 6 oz each)
• ¾ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, peeled and grated
• ½ cup diced red onion
• 1 ½ cups canned light coconut milk
• 2 tbsp fresh lime juice
• ½ cup fresh cilantro, chopped
• 1 tsp soy sauce
• 1 splash hot sauce
• 4 plum tomatoes, diced
• 1 red bell pepper, cored, seeded and diced
• 1 green bell pepper, cored, seeded and diced
• 1 bag (10 oz) spinach, washed (not dried)
• 1 cup basmati rice, cooked

Heat 1/2 tbsp oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side up, first) 2 or 3 minutes per side. Remove fish from skillet.

Return skillet to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and hot sauces and fish; simmer 1 minute. Heat remaining 1/2 tbsp oil in a separate, large skillet over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.

Nutritional analysis per serving: 331 calories, 10.9 g fat (5.3 g saturated), 23.6 g carbs, 40.2 g protein, 9 g fiber

Makes 4 servings.