Imagine a dish that combines the delicate, flaky texture of perfectly cooked snapper with the vibrant freshness of plum tomatoes and tender spinach. This restaurant-quality meal is not just a recipe—it's a culinary adventure that transforms your kitchen into a gourmet dining experience. In just 25 minutes, you'll create a mouthwatering dish that looks like it was prepared by a professional chef, but can be easily mastered by home cooks of all skill levels.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 snapper fillets
- 1 cup plum tomatoes, diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 snapper fillets, 1 cup of diced plum tomatoes, 2 cups of fresh spinach, 2 tablespoons of olive oil, 2 cloves of minced garlic, and salt and pepper to taste.
- Rinse the snapper fillets under cold water and pat them dry with a paper towel. Season both sides of the fillets with salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute until it shimmers but does not smoke.
- Add the minced garlic to the skillet and sauté for about 30 seconds, stirring frequently, until fragrant. Be careful not to let the garlic brown as it can become bitter.
- Carefully place the snapper fillets in the skillet, skin-side down if applicable. Cook for about 4-5 minutes without moving them, until the bottom is golden brown and the fish is nearly cooked through.
- Using a spatula, gently flip the snapper fillets and cook for an additional 3-4 minutes on the other side, until the fish is cooked through and flakes easily with a fork.
- Once the snapper is cooked, remove it from the skillet and place it on a plate. Cover loosely with aluminum foil to keep warm.
- In the same skillet, add the diced plum tomatoes and sauté for about 2-3 minutes until they start to soften and release their juices.
- Add the fresh spinach to the skillet and cook for an additional 2 minutes, stirring frequently, until the spinach is wilted and tender.
- Season the tomato and spinach mixture with salt and pepper to taste, stirring to combine the flavors.
- To serve, place the sautéed spinach and tomatoes on a plate and top with the snapper fillets. Drizzle any remaining juices from the skillet over the fish for added flavor.
- Enjoy your sautéed snapper with plum tomatoes and spinach while it's warm!
Tips
- Pat the snapper fillets completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Use medium heat when sautéing to prevent burning and achieve even cooking.
- Don't overcrowd the pan - this helps the fish cook evenly and develop a beautiful crust.
- Fresh ingredients are key: choose bright, firm snapper fillets and ripe, vibrant plum tomatoes.
- Watch the garlic carefully and remove from heat if it starts to brown to prevent a bitter taste.
- Let the fish cook undisturbed for the first few minutes to develop a nice sear.
- Use a fish spatula or thin, flexible spatula for easy, gentle flipping of delicate fish fillets.
- The fish is done when it easily flakes with a fork and appears opaque throughout.
Nutrition Facts
Calories: 257kcal
Carbohydrates: 6g
Protein: 24g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 40mg
