The past few weeks have been a struggle for me as my husband and I have committed to making mindful changes to our eating plan. I don’t mind the challenge of eating better, so it isn’t that. My problem has been that I’ve tried too hard to develop original recipes worth sharing here on Comfort du Jour, but so much of what I have done has been with random leftovers that nobody else in their right mind is likely to have on hand. At the end of this post, I’ll show you a glimpse of some of those dishes, and perhaps you’ll draw inspiration for how to repurpose some of your own leftovers with a shift toward healthy.
Moving forward, one of the easiest ways I know to eat better is to choose lean meats and seafood and add a lot of vegetables. So in the weeks to come, you’ll likely see a lot more green on my plate, and I mean that quite literally with this dish, featuring a gorgeous, bright green bed of sautéed spinach, my husband’s all-time favorite vegetable.
What’s so great about spinach?
We all remember from the Popeye cartoons of childhood that spinach made Popeye strong— OK, that connection was overstated. But there is a hint of truth in it, as nutrition science shows the natural nitrates found in leafy greens support healthy muscle function. Spinach is also rich in Vitamins A, C and K, as well as iron, potassium and folate, a B vitamin that helps the body generate healthy cells.
Is it better to eat spinach raw or cooked?
There is no health consequence of eating raw spinach; one of my favorite salads is made from it, along with hard-boiled eggs, red onion slices and goat cheese. But we might miss more than we gain by eating it raw. In addition to all its benefits, raw spinach also contains oxalic acid, which is the stuff that makes your teeth feel squeaky. Oddly, the oxalic acid blocks absorption of some of the very nutrients spinach provides. The cooking process breaks that down, though, so a quick sauté or steaming helps you reap the most benefit of this versatile vegetable. I’ll be using spinach again and again in the coming weeks, so all of my leafy green lovers will want to stay tuned. 😀
So what about this dish?
Today’s recipe is a twist on Mahi Hemingway, a dish I posted a few years ago, and my copycat version of a pricey meal I had enjoyed many times at a local restaurant. This time, I’ve plated the fish and sauce atop fresh spinach rather than a pile of carb-y pasta. It’s colorful, easy to prepare and absolutely delicious!
To make it, you’ll need a couple fillets of fresh mahi—season them with salt and lemon pepper— plus a fat handful of fresh baby spinach, a little garlic, diced tomato, capers, dry white wine, a squeeze of fresh lemon and a little swirl of butter at the end for a delicate but flavorful sauce. If mahi is unavailable (or not your favorite), try this dish with halibut, grouper or even a mild cut of salmon.
Parsley garnish is optional, but recommended, and you can make two servings of this meal for less than half the cost of a restaurant meal for one. It’s light, delicious, gluten-free and diet-friendly. It’s also easy to make (there’s a click-to-print recipe below), and my Instagram reel will show you in 60 seconds how to put it on your table tonight. Mise en place (having everything in place) is important here, because the dish moves quickly once the pan is hot. Enjoy!
Mahi Florentine
There's plenty of flavor and nutrition in this light and easy seafood dish, and it comes together in under half an hour. Perfect for a busy weeknight!
Ingredients
- 2 skinless mahi fillets, about 6 ounces each
- Several shakes salt-free “lemon pepper” seasoning, such as Mrs. Dash
- Kosher salt and freshly ground black pepper
- 3 Tbsp. extra virgin olive oil, divided (1 for the spinach, 2 for the fish)
- 2 fat handfuls fresh baby spinach, roughly chopped (this is approximately six ounces)
- 2 cloves fresh garlic, minced
- 1/3 cup dry white wine, divided (you’ll use some for the spinach, some for the fish; substitutions in the recipe notes)
- Juice and zest of 1/2 large lemon
- 1/3 cup petite diced tomatoes, drained
- 1 Tbsp. nonpareil capers, drained but not rinsed
- 1 Tbsp. cold butter, cut into teaspoon-size pieces, for swirling into sauce at the end
- A sprinkle of fresh, chopped parsley to garnish
Directions
- Pat the mahi fillets dry with a paper towel. Season with salt and pepper, plus a generous few shakes of the lemon pepper seasoning. Set aside to warm to room temp while you prepare the spinach.
- Place a non-stick skillet or pot over medium heat. Swirl in about a tablespoon of the olive oil, and then add the spinach a handful at a time. Give it a toss through the oil, then season lightly with salt and pepper. Use an easy touch here, so the spinach isn’t too salty after it wilts down.
- Add garlic to the pan and toss until spinach is fully wilted but still bright green. Add a splash of the white wine, plus the zest of the half-lemon. Continue to cook until the wine evaporates. Remove from heat and cover to keep warm.
- While the spinach is cooking, heat a second skillet (preferably not non-stick) over medium heat. Add remaining oil when the pan is hot. Place the fish fillets, “pretty” side-down, into the skillet. You should hear them sizzle instantly. Leave the fillets alone until you can see the fish is cooked through about 1/3 of its thickness, about three minutes. Use a metal spatula to carefully turn the fillets to cook the other side, about two additional minutes. They will be a little translucent in the center, but the residual heat will cook them through. Transfer the fillets to a warm plate and set aside while you prepare the sauce.
- Add the diced tomatoes and capers into the fish skillet. Add a generous splash of the white wine, and use a whisk or utensil to scrape up all the cooked-on bits in the pan. Turn down the heat to medium-low and cook until wine is reduced by half. Squeeze in the lemon juice and stir until the moisture is reduced by about half; this should happen within about a minute.
- Turn off the heat. Carefully swirl the cold butter, a teaspoon at a time, into the pan sauce. This will emulsify and thicken the sauce.
- Divide the spinach between serving plates. Place a mahi fillet on top of each and spoon the pan sauce over the fish. Garnish with fresh parsley and serve at once.
Here’s a snapshot of some of the other delicious foods I’ve made since we committed to healthier eating. Some were made from leftovers that you probably don’t have, but others are repeats of favorites, with previous recipes linked for your convenience.
Comfort du Jour 