| | 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. 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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| Ingredients | | - |  | 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 |
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