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Heat olive oil in a Dutch oven over medium-high heat; add garlic, and saute 30 seconds or until golden. Add spinach, in batches, tossing just until wilted. Stir in 1/2 teaspoon each salt and pepper. Cover and keep warm. Sprinkle fish with remaining salt and pepper; dip fillets in egg, and dredge in flour. Heat 1 1/2 tablespoons canola oil in a large skillet over medium-high heat. Cook 2 fillets 3 minutes on each side or until golden. Repeat with remaining canola oil and fish fillets. To serve, divide spinach among 4 plates; top with snapper and 1 slice Mulled Zinfandel Butter. Garnish, if desired.
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter