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Fish Florentine

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This recipe, from Roy and Becky Adams of Fayetteville, shows how fresh spinach can transform a simple fish dish into an impressive entree for family or friends. The simple addition of a diced tomato adds color and an additional texture component.

Hands on time:   Total time: 30 minutes  Serves: 4


    1 pound firm white fish fillets, cut into four pieces if large
    1 small onion, diced
    2 cloves garlic, diced
    1 (10-ounce) bag pre-washed baby spinach
    1 tomato, diced


In a large, well-oiled skillet, cook fish for 3-5 minutes per side, or until just opaque and beginning to flake. Remove to a plate and cover in foil to keep warm.
In the same skillet, saute onion and garlic until softened, but not browned. Add spinach to pan and saute until spinach begins to wilt, tossing for even cooking. Return fish to pan. Sprinkle with diced tomato. Serve warm from pan.


For added flavor use olive oil to saute, or, if you feel like splurging, a tablespoon of olive oil and one of butter.


Per serving: 187 calories (percent of calories from fat, 37), 23 grams protein, 7 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), 49 milligrams cholesterol, 121 milligrams sodium.

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