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Coconut Spinach Snapper

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Snapper with Coconut Spinach



Ingredients (serves 4):

 

  • 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

Cooking Directions:

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.