COCONUT SPINACH SNAPPER

1 tbsp canola oil, divided use
4 snapper fillets (about 6 oz 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, divided use
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.

Saute remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.

Source: Keith Griffin, executive chef at Bacchus, George Town, Cayman Islands
Servings: 4