Sauteed Snapper with Plum Tomatoes and Spinach

1 tbsp. olive oil, divided
4 (6oz. each) snapper fillets
1/4 tsp. salt
1/4 tsp. white pepper
1½ cups diced plum tomato
2 tsp. bottled minced garlic
1/4 cup dry white wine
3 cups baby spinach leaves

Heat 1½ tsp. oil in a large nonstick skillet over medium-high heat. Sprinkle
fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each
side. Remove fish from pan.

Heat remaining olive oil in pan over medium-high heat. Add tomato and garlic;
sauté 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook
for 1 minute or just until spinach wilts. Return fish to pan.

Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when
tested with a fork or until desired degree of doneness.

4 servings