Grilled Greek Snapper Over Sauteed Spinach
Elevate your weeknight dinner with this Grilled Greek Snapper Over Sautéed Spinach, a Mediterranean-inspired masterpiece that's as healthy as it is delicious. Tender red snapper fillets are marinated in a vibrant blend of olive oil, lemon juice, garlic, oregano, and fresh dill, then grilled to perfection for a smoky, citrusy finish. Paired with a bed of garlicky sautéed spinach, sweet cherry tomatoes, and a hint of nutmeg, this recipe is bursting with fresh, wholesome flavors. Topped with creamy crumbled feta cheese and garnished with a squeeze of lemon, it’s an elegant yet simple seafood dish that’s ready in just 35 minutes. Perfect for a light yet satisfying meal, this dish beautifully balances bright, herbal notes with the richness of Mediterranean cuisine.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 5 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 5 cloves Garlic
- 2 teaspoons Dried oregano
- 2 tablespoons Fresh dill
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 8 cups Baby spinach
- 0.5 pieces Red onion
- 0.5 cups Crumbled feta cheese
- 1 cup Cherry tomatoes
- 0.25 teaspoons Ground nutmeg
Instructions
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic from 3 cloves, oregano, dill, salt, and black pepper to create a marinade.
Place the red snapper fillets in a shallow dish and pour the marinade over them. Coat the fillets well, cover, and let them marinate in the refrigerator for 15 minutes.
Preheat an outdoor grill or stovetop grill pan over medium heat. Lightly oil the grill grates to prevent sticking.
Grill the marinated snapper fillets for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from the grill and set aside.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
Add the diced red onion and sauté for 2 minutes until softened, then add minced garlic from the remaining 2 cloves and cook for 1 more minute until fragrant.
Add the baby spinach to the skillet and toss to combine. Cook for 2-3 minutes until wilted, then season with the remaining 1 tablespoon of lemon juice, a pinch of salt, black pepper, and nutmeg. Stir well.
Lower the heat and toss the cherry tomatoes into the skillet. Cook for another 2 minutes until the tomatoes just begin to soften.
To serve, plate a generous portion of sautéed spinach on each plate and sprinkle crumbled feta cheese over the top. Place one snapper fillet over the bed of spinach. Garnish with additional fresh dill or a lemon wedge, if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 5297 mg | 230% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.4 g | ||
| Protein | 272.5 g | 545% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 828 mg | 64% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4860 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
