Sauteed Snapper on Wilted Spinach with Mulled Zinfandel Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 garlic cloves, halved |
2 (10-ounce) packages fresh baby spinach |
1 teaspoon coarse sea salt or kosher salt, divided |
1 teaspoon freshly ground black pepper, divided |
4 (6-ounce) yellowtail snapper, tilapia, or flounder fillets |
2 large eggs, lightly beaten |
1/2 cup all-purpose flour |
3 tablespoons canola oil, divided |
mulled zinfandel butter |
garnish: chives |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat; add garlic, and sauté 30 seconds or until golden. Add spinach, in batches, tossing just until wilted. Stir in 1/2 teaspoon each salt and pepper. Cover and keep warm.
2. Sprinkle fish with remaining salt and pepper; dip fillets in egg, and dredge in flour. 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.
3. To serve, divide spinach among 4 plates; top with snapper and 1 slice Mulled Zinfandel Butter. Garnish, if desired.
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