Source: dLife

Sweet and spicy fish served with spinach and red peppers.

Servings

4 cup fresh baby spinach , chopped
1 medium onions , cut into thin wedges
1 tsp olive oil
0.25 cup Relish, jalapeno (or red jalapeno jelly)
1 small red bell peppers , cut into thin strips (or yellow)
1 lb mahi mahi fillets , 3/4 to 1 inch thick (or cod)
0.25 tsp salt
0.25 tsp black pepper
2 tbsp olive oil
1 tbsp balsamic vinegar

1 Place baby spinach in a large bowl and set aside.
2 In a large skillet cook onion in the 1 teaspoon oil over medium heat until tender and slightly golden, stirring occasionally. Stir in 1 tablespoon of the jalapeno relish.
3 Add sweet pepper; cook and stir for 1 minute more. Remove from heat.
4 Stir onion mixture into spinach, cover and set aside. Wipe skillet clean.
5 Meanwhile, rinse fish, pat dry with paper towels. Cut fish into 4 serving size pieces.
6 Sprinkle fish with the salt and pepper. In the same large skillet heat 2 tablespoons oil over medium high heat.
7 Add fish and cook for 2 minutes on each side to sear. Reduce heat to medium, cook about 5 minutes more or until fish flakes easily when tested with a fork.
8 Transfer fish to a serving platter, cover and keep warm.
9 Add the remaining 3 tablespoons jalapeno relish to skillet. Cook and stir until melted, spoon over fish.
10 Toss spinach mixture with vinegar. Serve spinach mixture with fish.