Ingredients

　　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.

Nutrition Per Serving

　　10.9 g fat (5.3 g saturated)

　　23.6 g carbs

　　40.2 g protein

　　9 g fiber

　　#### Nutritional analysis provided by Self