This is a great summer recipe that can be made indoors or on the grill. Fast and low fat. Try varying the herbs in the vinaigrette for different flavors.
In a screw top jar combine oil, vinegar, sugar, herb, mustard, garlic and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days. Note: Olive oil will thicken and become cloudy when chilled. Let it stand at room temperature for 30 minutes or until it becomes easy to drizzle.
Rinse fish; pat dry with paper towels. Set aside. Place spinach in a large bowl; set aside. In a large skillet, cook onion in 1 tbl. of the oil over medium heat until tender and slightly golden. Add green pepper; cook and stir 1 minute more. Remove from heat. Stir onion mixture into spinach. Transfer to a serving platter; keep warm.
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Meanwhile, sprinkle fillets with 1/8 teaspoon freshly ground black pepper and 1/8 tsp. Creole seasoning (optional). In the same skillet, heat the remaining 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. Place fillets on to of wilted spinach.
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In a small bowl stir together the vinaigrette and honey. For additional flavor, I will sometimes add 1/16 tsp. Of Creole seasoning. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon vinaigrette over fish and spinach.
