Coconut Spinach Snapper

• 1 tbsp canola oil
• 4 snapper fillets (about 6 ounces 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

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

canola oil, snapper, salt, black pepper, garlic, ginger, red onion, light coconut milk, lime juice, fresh cilantro, soy sauce, hot sauce, tomatoes, red bell pepper, green bell pepper, basmati rice

Taken from www.epicurious.com/recipes/food/views/coconut-spinach-snapper-234079 (may not work)