Red Snapper Florentine Recipe

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Red Snapper Florentine Ingredients

20 oz frozen chopped spinach
2 tbsp onion, minced
1 1/2 tsp lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp ground pepper
1 lb red snapper fillets
1/2 tbsp butter or margarine
1 tsp dried parsley flakes
1/2 tsp paprika

A Recipe for
Red Snapper Florentine

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Red Snapper Florentine

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Red Snapper Florentine Directions

Place unopened spinach packages in microwave; cook at HIGH (100%)
setting for 5-7 minutes, or until packages bend easily, rotating and
turning over after 3 minutes. Turn spinach into a colander and drain
well.

Place spinach in an 8" round glass pie plate. Stir in onion, lemon
juice, mustard, salt and pepper, then spread spinach mixture evenly
over bottom of dish.

Arrange snapper fillets over spinach. Dot with butter or margarine and
sprinkle with parsley and paprika. Cover with plastic wrap, leaving
one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4
minutes. Stir and rearrange spinach around edges of dish. Replace
cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or
until fish flakes easily. Serve with hot cooked rice.

Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith

Serves: 4

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Red Snapper Florentine Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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