4 oz, cut into chunks
4 cup(s), torn and slightly damp
unsalted dry roasted pistachio nuts
golden seedless raisins
uncooked sweet potato
6 oz, cooked
Coat snapper with cooking spray. Toss snapper, thyme, oregano and pepper in a small bowl until well coated. Season to taste. Heat a non-stick skillet coated with cooking spray over medium-high heat. Sauté snapper until it flakes with a fork. Heat another non-stick skillet coated with cooking spray over medium-high heat. Add spinach, nuts and raisins. Sauté until spinach is wilted. Season to taste. Serve snapper with spinach and potato.