Honey Balsamic Fish

1 lb fresh or frozen skinless cod, orange roughy or tilapia filets, 3/4 to 1" thick
4 cups baby spinach leaves
1 medium onion, cut into thin wedges
1 medium red or yellow sweet pepper, cut into thin strips
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place spinach in a bowl and set aside. In a large skillet, cook onion in 1 tbsp of oil over medium heat for 5-6 minutes or until tender and slightly golden. Add sweet pepper; cook and stir 1 minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

Sprinkle fish fillets with salt & pepper. In the same skillet, heat the remaining 2 tbsp oil over medium-high heat. Add fish; cook 4 minutes. Carefully turn fish. Reduce heat to medium; cook 3 minutes more or until fish flakes easily when tested with a fork. Place fish fillets on top of wilted spinach; cover to keep warm.

In a small bowl stir together the balsamic vinegar and honey. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon balsamic vinaigrette over fish and spinach.

Number of Servings: 4

Recipe submitted by SparkPeople user SMRAMOS.