This quick and easy dish will bring rave reviews from your family or your guests. You can also grill the fish fillets, any kind of fish will work well; using Asian tatsoi instead of baby spinach is also a great option. This is a kind of recipe that you want to make again and again after the first time.
YIELD
4 servingsPREP
8 minCOOK
6 minREADY
16 minIngredients
Directions
Add the honey, fish sauce, water, lime juice, ginger, garlic and thai chili in a bowl, whisk until well blended. Season with salt and pepper.


Heat a large nonstick skillet over medium heat. Brush the fish fillets on all sides with about 2 to 3 tablespoons olive oil. Sprinkle salt and pepper over the fillets. Cook until just opaque in the center, about 5 minutes. Only cook one side.


Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot. Stir in sliced red onions or shallots, and cook for 1 minute. Stir in baby spinach or tatsoi.


Cook until the spinach is wilted but still bright green, 2 to 3 minutes. Season with a pinch of salt and freshly ground black pepper.
Divide the cooked baby spinach or tatsoi evenly among 4 serving plates. Arrange the cooked fish on top of spinach. Spoon the sauce over the fish and spinach. Serve and add more sauce as needed.


Comments
Excellent recipe. We have a local farmer that has the
Tatsoi and an amazing veggie like spinach