Sauteed Snapper With Plum Tomatoes And Spinach

• 1 tablespoon olive oil, divided
• 4 (6 ounce) red snapper fillets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups diced plum tomatoes (about 6 tomatoes)
• 2 teaspoons bottled minced garlic
• 1/4 cup dry white wine
• 3 cups baby spinach leaves

1. Heat 1 1/2 teaspoons oil in a large nonstick 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 teaspoons 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.

olive oil, red snapper, salt, black pepper, tomatoes, garlic, white wine, baby spinach

Taken from www.food.com/recipe/sauteed-snapper-with-plum-tomatoes-and-spinach-354307 (may not work)