Olive Oil, Extra Virgin, 4 tsp.
Black Olives, 1/2 cup
Capers, 2 tbsp, drained
Canned Diced Tomatoes, 1 can
White Wine, 4 fl oz
Baby Spinach, fresh, 2 cup
Onions, raw, dices 1 small
Mahi Mahi, 4 (6 oz) filets (or any white flaky fish, such as Sea Bass)
Crushed Red Pepper, 1/4 tsp (optional)
salt and pepper to taste

In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

Serving suggestion: serve over brown rice or couscous.



Number of Servings: 4

Recipe submitted by SparkPeople user BIGDOGMOM3.

 

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