Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges Recipe

  • 4 cups chopped baby spinach
  • 1 teaspoon olive oil or cooking oil
  • 1 onion, cut in thin wedges (medium)
  • 4 tablespoons red jalapeno jelly
  • 1 red or yellow sweet pepper, cut into thin strips (small)
  • 1 pound mahi mahi or cod fillets 3/4 inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil or cooking oil
  • 1 tablespoon balsamic vinegar
1. Place baby spinach in a large bowl; set aside. In a large skillet cook onion in 1 teaspoon hot oil over medium heat until tender and slightly golden, stirring occasionally. Stir in 1 tablespoon of the jalapeno jelly. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion mixture into spinach; cover and set aside. Wipe skillet clean. 2. Meanwhile, cut fish into 4 serving-sized pieces. Sprinkle fish with the salt and pepper. In the same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish and cook 2 minutes on each side to sear. Reduce heat to medium; cook 5 minutes more or until fish just flakes easily when tested with a fork. Transfer fish to serving platter; cover to keep warm. 3. Add remaining jalapeno jelly to skillet. Cook and stir until melted; spoon over fish. 4. Just before serving, toss spinach mixture with the vinegar. Serve spinach mixture with fish. Makes 4 servings.

Calories 241, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 83 mg, Sodium 275 mg, Carbohydrate 18 g, Fiber 2 g, Protein 22 g.

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