RED SNAPPER AND SPINACH IN SPICY TOMATO BROTH
Course: Main Dishes
Serves: 4 to 6
Prep: Moderate
Method: Stove Top Cooking

INGREDIENTS

2 large cloves garlic
8 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil, divided
1/2 teaspoon crushed red pepper
1 can (14 1/2 ounces) diced tomatoes, with juice
1 cup chicken broth
Salt
2 to 2 1/2 pounds red snapper fillets
1 bag (10 ounces) baby spinach leaves
8 to 12 slices thick-cut crusty Italian bread

DIRECTIONS

1.
Cut 1 garlic clove in half; set aside. Mince the other clove.
2.
In a large sauté pan, cook 4 tablespoons oil, minced garlic, and red pepper over low heat for 3 minutes, or until the garlic is soft. Add the tomatoes. Increase the heat to medium-high. Cook, stirring, for 5 minutes, or until the tomatoes soften.
3.
Add the broth and 1/4 teaspoon salt. Stir. Bring to just under a boil. Add the fillets. Spoon the broth mixture over the fish. Cover partially and lower the heat until the liquid simmers but does not boil. Cook for about 8 minutes, or until the fillets are opaque in the center. Remove the fillets to pasta bowls. Add the spinach to the pan. Cover and increase the heat to high. Stir. Cook for about 3 minutes, or until the spinach is wilted. Taste and adjust the seasoning. Spoon the tomato-spinach mixture around the fillets. Drizzle with 2 tablespoons oil.
4.
Place the bread on a baking sheet in a single layer. Brush or spray the tops with 2 tablespoons oil. Broil 4 inches from the heat source for about 2 minutes, or until golden. Rub with the cut sides of the remaining garlic clove. Cut the slices in half diagonally. Serve with the snapper.


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