Coconut Spinach Snapper

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1 tablespoon canola oil

4 snapper fillets (about 6 oz each)

3/4 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic, crushed

1 teaspoon fresh ginger, peeled and grated

1/2 cup diced red onion

1 1/2 cups canned light coconut milk

2 tablespoons fresh lime juice

1/2 cup fresh cilantro, chopped

1 teaspoon soy sauce

1 splash hot sauce

4 plum tomatoes, diced

1 red bell pepper, cored, seeded and diced

1 green bell pepper, cored, seeded and diced

1 bag (10 oz) spinach, washed (not dried)

1 cup basmati rice, cooked

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