INGREDIENTS:2 large fully-ripened fresh Florida tomatoes
1 14-oz. can ready-to-serve chicken broth
4 thin slices fresh ginger
2 large cloves garlic, sliced
2 tsp. low-sodium tamari or soy sauce
¼ tsp. red pepper flakes
4 fillets (5-6 oz. each) cod or other firm white fish, cut into 1 ½ inch chunks
1 10-oz. bag spinach, trimmed and coarsely chopped
2 Tbsp. fresh lime juice DIRECTIONS:Cut 1 tomato in thin wedges; dice remaining tomato. In wide saucepan or deep skillet, combine broth, ginger, garlic, tamari, red pepper flakes and tomato wedges; bring to a boil. Reduce heat and simmer until fish is cooked, about 4 minutes. Add spinach, lime juice and the diced tomatoes; cook until spinach wilts, about 2 minutes. SERVINGS:4 servings From: PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE
