Lithrinia sti Skara me Spanaki (Grilled Red Snapper over Spinach)

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~ Ingredients: ~ 4 100g red snapper fillets ~ 8 cups of spinach leaves ~ 2 tbsp of melted butter or margarine ~ 1 tsp of olive oil ~ 1/4 cup of fresh lemon juice ~ 4 garlic cloves minced ~ 1/2 a tsp of oregano ~ 1/4 cup of Feta cheese ~ 1/4 cup of toasted pine nuts ~ Salt and pepper to taste

 

~ Defrost, wash and dry fish fillets if they are frozen and place in a dish big enough so all the fillets are not one on top of the other. ~ Mix together the olive oil, lemon juice, half of the minced garlic and oregano. ~ Pour the mixture over the fish and add salt and pepper to taste. ~ Let it stand for a few minutes until the grill is hot. ~ Coat the grill rack with non stick cooking spray. ~ Preheat the grill. ~ Grill the fish for 4-6 minutes or until it flakes with a fork. ~ Wash the spinach leaves under plenty of running water and dry. ~ Heat up the melted butter or margarine in a frying pan over medium-high heat. ~ Sauté the spinach with the remaining minced garlic for about 5 minutes or until is wilted. ~ Place spinach in individual plates, and the grilled red snapper over it. ~ Garnish with Feta cheese, toasted pine nuts and a wedge of lemon. ~ Lithrinia sti Skara me Spanaki (Grilled Red Snapper over Spinach) is served hot and it can be accompanied with a Greek salad. ~ Good luck and bon appétit.