1 pound frozen sea bass fillets, thawed
* salt and ground black pepper
1 5 ounce bag baby spinach salad
1 medium onion
1 medium red bell pepper
1 tablespoon olive oil
4 tablespoons red jalapeno jelly
2 tablespoons balsamic vinegar
1 tablespoon butter
Rinse fillets under cold running water and pat dry. Season with salt and pepper and set aside.
Wash spinach and pat dry. Cut onion into quarters and then into 1/4-inch thick wedges. Seed bell pepper and cut into strips 1/4-inch thick x 2-inches long.
Heat oil in a large skillet. Sautèacute; onion over medium-high heat 4 to 5 minutes until tender and slightly golden. Stir in 2 tablespoons jalapeno jelly; add bell pepper and Sautèacute; 1 minute.
Toss onion mixture with spinach and 1 tablespoon balsamic vinegar in a medium bowl; salt and pepper to taste and set aside.
Heat 1 tablespoon butter in same skillet over medium-high heat. Sear fillets 2 minutes per side. Reduce heat to medium and cook thicker pieces 1 to 3 minutes longer. Remove pieces when done. Fish is cooked when it just begins to flake and color turns from transparent to opaque (white) in the center.
Discard juices and wipe skillet clean. Melt remaining 2 tablespoons jelly in skillet; stir in remaining 1 tablespoon vinegar and drizzle over fish.
No Nutritional Information Available
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