Grilled Snapper with Spinach

Instructions

1. 1

   Pat the snapper fillets dry with paper towels and place them in a shallow dish. Whisk together 40ml of olive oil, lemon juice, zest, minced garlic, thyme, salt, and pepper. Pour this mixture over the fish and let it sit for about 10 minutes while you prepare the grill.

   Tip: Patting the fish dry ensures better contact with the grill grates and prevents sticking.

2. 2

   Heat your grill to medium high heat and lightly oil the grates with a paper towel dipped in the remaining olive oil. This prevents the delicate fish from sticking.

   Tip: You can test if the grill is hot enough by holding your hand 10cm above the grates for a few seconds. It should feel quite hot.

3. 3

   Place the marinated snapper fillets skin side down on the grill. Cook for 4 to 5 minutes without moving them, then gently flip and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Resist the urge to move the fish around. Letting it sit creates a nice crust and prevents it from breaking apart.

4. 4

   While the fish cooks, heat a large skillet over medium heat. Add the butter and sauté the chopped garlic for about 30 seconds until fragrant.

   Tip: Use fresh garlic rather than jarred for the best flavor in this simple preparation.

5. 5

   Add the fresh spinach to the skillet in batches, stirring until it wilts completely. Pour in the white wine and let it reduce for 2 minutes. Season with a pinch of salt and pepper to taste.

   Tip: The spinach will seem like a lot at first but shrinks dramatically as it cooks.

6. 6

   Remove the grilled snapper from the heat and transfer to a serving platter. Divide the wilted spinach among four plates and top each portion with a snapper fillet. Drizzle any remaining pan juices over the top and serve immediately with lemon wedges.