Snapper Veronique

2 snapper fillets (¹/2 inch thick)

¹/4 cup flour

Salt and freshly ground black pepper

Olive oil spray

¹/4 pound washed, ready-to-eat spinach

1 teaspoon olive oil

1 cup dry vermouth

1 cup water

1 cup seedless green grapes, cut in half

3 tablespoons heavy cream

1 teaspoon cornstarch
Rinse snapper and pat dry with a paper towel. Combine flour and salt and pepper to taste on a plate or a piece of wax paper. Dip the fillets into the flour, covering all sides. Shake off any excess.

Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium-high heat until spinach wilts, about 2 minutes. Add salt and pepper to taste, divide in half and place on two dinner plates. Add the olive oil to the skillet. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 more minutes. Place one fillet on top of spinach on each plate.

Raise the heat to medium-high and add the vermouth, water and grapes. Cook 1 minute. Mix cornstarch into cream and add to sauce. Cook, stirring until sauce thickens, about 30 seconds. Add salt and pepper to taste. Spoon sauce and grapes over fish. Makes 2 servings.

Per serving: 496 calories, 39 grams protein, 25 grams carbohydrate, 13 grams fat, 24 percent of calories as fat, 2.7 grams fiber, 94 milligrams cholesterol, 167 milligrams sodium.

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