1 tablespoon olive oil, divided
4 (6-oz) snapper fillets (can also use cod or halibut)
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups diced plum tomatoes (about 6 tomatoes)
2 tsp bottled minced garlic
1/4 cup dry white wine
3 cups baby spinach leaves
1. Heat 1 1/2 tsp oil in a large non-stick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.
2. Heat remaining 1 1/2 tsp olive oil in pan over medium-high heat. Add tomato and garlic; saute 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
CALORIES 225 (24% from fat); FAT 5.9g (sat 1g, mono 2.9g, poly 1.3g); PROTEIN 36.5g; CARB 5.2g; FIBER 1.7g; CHOL 63mg; IRON 1.3mg; SODIUM 280mg; CALC 90mg