Snapper Veronique - cooking recipe

Ingredients

12 ounces red snapper fillets (1/2 inch thick)
1/4 cup flour
salt & freshly ground black pepper
olive oil flavored cooking spray
1/4 lb spinach (4 packed cups)
1 teaspoon olive oil
1 cup dry vermouth
1 cup water
1 cup green seedless grape, cut in half
3 tablespoons heavy whipping cream
1 teaspoon cornstarch

Preparation

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 excess and set aside.
Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium high 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 pan. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 minutes more. 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.