Snapper with Coconut Spinach
Ingredients (serves 4):
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1 tbsp canola oil
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¾ tsp salt
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¼ tsp black pepper
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2 cloves garlic, crushed
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1 tsp fresh ginger, peeled and grated
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½ cup diced red onion
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1 ½ cups canned light coconut milk
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2 tbsp fresh lime juice
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½ cup fresh cilantro, chopped
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1 tsp soy sauce
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1 splash hot sauce
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4 plum tomatoes, diced
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1 red bell pepper, cored, seeded and diced
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1 green bell pepper, cored, seeded and diced
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1 bag (10 oz) spinach, washed (not dried)
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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.
