cuban

Pan Seared Snapper with Citrus Caper Pan Sauce and Sauteed Spinach

Name: Pan Seared Snapper with Citrus Caper Pan Sauce and Sauteed Spinach
Yield: 1 serving
Cuisine: cuban
Ingredients: 268 g snapper fillet; 17 g olive oil; 17 g butter; 73 g orange juice; 18 g lime juice; 19 g capers, drained; 7 g garlic, minced; 195 g baby spinach; 1 g ground cumin; 1 g black pepper

This pan-seared dish pairs snapper fillet with capers, drained, baby spinach and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Low carb Pescatarian Gluten free Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

23 g Carbohydrates

37 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

268g snapper fillet 268 kcal
17g olive oil 150 kcal
17g butter 122 kcal
73g orange juice 34 kcal
18g lime juice 5 kcal
19g capers, drained 4 kcal
7g garlic, minced 10 kcal
195g baby spinach 45 kcal
1g ground cumin 4 kcal
1g black pepper 3 kcal

Cooking instructions

snapper filletground cuminblack pepper
Pat the snapper dry and season with salt, pepper, and cumin.
olive oil
Heat olive oil in a nonstick skillet over medium-high heat. Sear the fish 2-3 minutes per side until just cooked through; transfer to a plate.
garlic
Lower heat to medium. Add garlic to the same pan and stir 20 seconds.
butterorange juicelime juicecapers
Add orange juice, lime juice, capers, and butter; simmer 1-2 minutes until slightly thickened.
baby spinach
In a second skillet (or after removing the sauce), quickly saute spinach until just wilted, 1-2 minutes; season with a pinch of salt.
snapper filletcapersbaby spinach
Plate the spinach, top with snapper, and spoon over the citrus caper sauce.