- 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
- 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.