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4
cups chopped baby spinach
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1
teaspoon olive oil or cooking oil
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1
medium onion, cut in thin wedges
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4
tablespoons red jalapeno jelly
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1
small red or yellow sweet pepper, cut into thin strips
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1
pound mahimahi or cod fillets, 3/4 to 1 inch thick
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1/4
teaspoon salt
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1/4
teaspoon pepper
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2
tablespoons olive oil or cooking oil
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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.
- Servings Per Recipe 4,
- Calories 241,
- Protein (gm) 22,
- Carbohydrate (gm) 18,
- Fat, total (gm) 9,
- Cholesterol (mg) 83,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 3110,
- Vitamin C (mg) 39,
- Sodium (mg) 275,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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