Poached Red Snapper
|Italian dressing||8 Ounce (1 Cup)|
|Dry white wine||1 Cup (16 tbs)|
|Carrots||2 Medium, finely chopped|
|Chopped shallots/Onions||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
|Potatoes||1 Pound, cut in large chunks (New/All Purpose)|
|Spinach leaves||1 Pound, stems trimmed|
Place 13x9x2 1/2-inch baking pan on 2 stove burners; fill with water, Italian dressing, wine, carrots, shallots, lemon juice, lemon peel, cloves, salt and pepper.
Bring to a boil, then simmer uncovered 5 minutes.
Add potatoes and simmer, stirring occasionally, 20 minutes.
Add snapper and simmer, basting occasionally, 25 minutes or until fish flakes and potatoes are tender.
Carefully remove snapper and potatoes to serving platter and keep warm.
Add spinach to cooking liquid and simmer 30 seconds; drain.
To serve, arrange potatoes and spinach around snapper.