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Recipes - Snapper Fillets and Baby Spinach with Herbed Vinaigrette Recipe

Recipe Name

Snapper Fillets and Baby Spinach with Herbed Vinaigrette

Submitted by

alvinfos@gte.net

Recipe Description

This is a great summer recipe that can be made indoors or on the grill. Fast and low fat. Try varying the herbs in the vinaigrette for different flavors.

Quantity	1	Quantity Unit	fillet	Servings
Prep Time (minutes)	15	Cook Time (minutes)	10	Ready In (minutes)	25

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Herb Vinaigrette
Ingredients
Amt.	Measure	Ingredient



1/3	cup	olive oil, extra virgin
1/3	cup	vinegar, white or red wine vinegar, rice vinegar o
1	tablespoon	Thyme, snipped fresh or fresh oregano or basil
1/4	teaspoon	Dry Mustard
1	clove	garlic minced
1/8	teaspoon	black pepper, freshly ground course
1	teaspoon	sugar substitute (splenda)

Steps

Sequence	Step

1	In a screw top jar combine oil, vinegar, sugar, herb, mustard, garlic and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days. Note: Olive oil will thicken and become cloudy when chilled. Let it stand at room temperature for 30 minutes or until it becomes easy to drizzle.

Snapper Fillets and Baby Spinach
Ingredients
Amt.	Measure	Ingredient



2	fillets	snapper, fresh
2	cups	Baby Spinach Leaves, raw
1/2	medium (2-1/2" dia)	onion, cut into thin wedges
1 1/2	tablespoons	olive oil, extra virgin
1/2	medium (approx 2-3/4" long, 2-1/2" dia)	green pepper, thinly sliced
1/2	tablespoon	honey

Steps

Sequence	Step

1	Rinse fish; pat dry with paper towels. Set aside. Place spinach in a large bowl; set aside. In a large skillet, cook onion in 1 tbl. of the oil over medium heat until tender and slightly golden. Add green pepper; cook and stir 1 minute more. Remove from heat. Stir onion mixture into spinach. Transfer to a serving platter; keep warm.
2	Meanwhile, sprinkle fillets with 1/8 teaspoon freshly ground black pepper and 1/8 tsp. Creole seasoning (optional). In the same skillet, heat the remaining oil over medium high heat. Add fish; cook 4 minutes. Carefully turn fish. Reduce heat to medium; cook 3 minutes more or until fish flakes easily. Place fillets on to of wilted spinach.
3	In a small bowl stir together the vinaigrette and honey. For additional flavor, I will sometimes add 1/16 tsp. Of Creole seasoning. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon vinaigrette over fish and spinach.

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