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

Low in carbs and calories, this quick-to-fix fish dinner is both sweet and spicy.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins
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Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges
Ingredients
4
cups chopped baby spinach
1
teaspoon olive oil or cooking oil
1
medium onion, cut in thin wedges
4
tablespoons red jalapeno jelly
1
small red or yellow sweet pepper, cut into thin strips
1
pound mahimahi or cod fillets, 3/4 to 1 inch thick
1/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons olive oil or cooking oil
1
tablespoon balsamic vinegar
Directions
  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.
Nutrition Facts (Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges)
    Per serving:
  • 241 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 83 mg chol.,
  • 275 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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