Red Snapper and Spinach in Spicy Tomato Broth

• Cut 1 garlic clove in half; set aside. Mince remaining garlic clove.
• In large sauté pan, cook 1/4 cup olive oil, minced garlic and red pepper flakes over low heat for 3 minutes or until garlic is softened. Add tomatoes; increase heat to medium-high. Cook, stirring, for 5 minutes or until tomatoes are softened.
• Stir in broth and 1/4 tsp salt; bring almost to boil. Add fillets to pan, spooning broth mixture over top; cover partially and reduce heat to low simmer. Cook for 8 minutes or until fillets are opaque in the center; transfer fillets to individual pasta bowls and keep warm. Stir spinach into pan; cover and increase heat to high. Cook for 3 minutes or until spinach is wilted. Taste and adjust seasoning.
• Meanwhile, preheat broiler. Place bread on baking sheet in single layer. Brush or spray tops with 2 tbsp olive oil; broil for 2 minutes or until golden. Rub with cut sides of remaining garlic clove; cut slices in half diagonally. Spoon spinach mixture around fillets; drizzle with remaining oil. Serve with toasted bread.

Recipe Provided by Chef Sharon Sanders