Sautéed Snapper On Wilted Spinach With Mulled Zinfandel Butter

• 2 tablespoons olive oil
• 2 garlic cloves, halved
• 2 (10-ounce) packages fresh baby spinach
• 1 teaspoon coarse sea salt or kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) yellowtail snapper, tilapia, or flounder fillets
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 3 tablespoons canola oil, divided
• Garnish: chives

1. Heat olive oil in a Dutch oven over medium-high heat; add garlic, and saute 30 seconds or until golden. Add spinach, in batches, tossing just until wilted. Stir in 1/2 teaspoon each salt and pepper. Cover and keep warm.
2. Sprinkle fish with remaining salt and pepper; dip fillets in egg, and dredge in flour. Heat 1 1/2 tablespoons canola oil in a large skillet over medium-high heat. Cook 2 fillets 3 minutes on each side or until golden. Repeat with remaining canola oil and fish fillets.
3. To serve, divide spinach among 4 plates; top with snapper and 1 slice Mulled Zinfandel Butter. Garnish, if desired.

olive oil, garlic, baby spinach, salt, freshly ground black pepper, yellowtail snapper, eggs, allpurpose, canola oil, chives

Taken from www.myrecipes.com/recipe/sauted-snapper-on-wilted-spinach-with-mulled-zinfandel-butter (may not work)