Grilled Red Snapper over Sautéed Spinach

4 (4 oz) red snapper fillets

1/2 cup fresh lemon juice

2 tbsp butter, melted

4 cloves garlic, minced and divided

1/2 tsp dried oregano

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

1 tsp olive oil

8 cups fresh spinach, stems removed

1/4 cup feta cheese (optional)

1/4 cup toasted pine nuts (optional)

Coat grill rack with nonstick cooking spray. Preheat grill. Stir

together lemon juice, butter, 2 cloves garlic, and oregano;

drizzle over fish and sprinkle with salt and pepper. Grill fish,

covered, 4-6 minutes or until fish flakes with fork.

Heat oil in a large skillet over medium high heat; add spinach and remaining

2 cloves garlic and saute 5 minutes or until wilted. Serve fish over spinach.

Top with feta and pine nuts, if desired. Serves 4