Coconut Spinach Snapper

This is one of my favorite Epicurious recipes. To serve this to a non-fish eater, I simply made the sauce up seperately and poured it over sauted chicken breasts. I made them the night before, and leaving them in the fridge overnight just made the flavors stronger.



Coconut Spinach Snapper

1 tbsp canola oil
4 snapper fillets (about 6 oz 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)
1 cup basmati rice, cooked

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. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.

Nutritional analysis per serving: 331 calories, 10.9 g fat (5.3 g saturated), 23.6 g carbs, 40.2 g protein, 9 g fiber

Makes 4 servings.