Coconut Spinach Snapper
Ingredients
- 1 tbsp canola oil ⓘ
- 4 snapper fillets (about 6 ounces each) ⓘ
- 3/4 tsp salt ⓘ
- 1/4 tsp black pepper ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 tsp fresh ginger, peeled and grated ⓘ
- 1/2 cup diced red onion
- 1 1/2 cups canned light coconut milk ⓘ
- 2 tbsp fresh lime juice ⓘ
- 1/2 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) ⓘ
Instructions
- 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. Saute remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.
Nutrition & Diet Analysis (per serving)
586
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).