GROUPER COCONUT FLORENTINE

2 T olive oil                   (serves 4)

4  – 6 oz. grouper fillets

2 cloves garlic, crushed

1 tsp. fresh ginger, peeled & grated

1/2 C red onion, diced and divided

1 1/2 C canned light coconut milk

2 T fresh lime juice

1/2 C fresh cilantro, chopped

1 tsp. soy sauce

1 splash hot pepper sauce

4 plum tomatoes, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 10 oz. bag spinach

In large saute pan over medium high heat, saute fillets in 1 tablespoon of olive oil 2-3 minutes per side until browned.  Remove fillets, set aside.  Add garlic, ginger and 1/4 cup onion to pan; cook until tender.  Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce.  Bring to a boil and add fillets; simmer 1 minute until fillets are opaque in center.  In a 2nd large saute pan, heat remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted.  Salt & pepper to taste. Serve fillets on a bed of the spinach mixture.

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