Grilled mahi mahi on sautéed spinach with a citrus vinaigrette

Grilled mahi mahi on sautéed spinach with a citrus vinaigrette

4 4 oz. mahi mahi filets

1 shallot, diced small

1 teaspoon chopped garlic

1 bag fresh baby spinach

½ cup grape tomatoes cut in half

Salt and pepper

Citrus vinaigrette

Cottonseed oil

On a clean surface, lightly season all 4 filets of mahi mahi.  Lightly brush with oil and place on a hot grill.  Let fish cook for 2 minutes then turn creating diamond grill marks, and leave for one minute.  Brush top side and flip fish repeating the process.  Take off grill and open fish to check doneness.  Fish should be white all throughout but still moist.  In a large sauté pan, sweat out shallots, tomatoes, and garlic in small amount of oil.  Add spinach and lightly season.  Stir constantly until spinach begins to wilt but still has some body.  From the pan, place equal parts in the center of the plate, and top with grilled fish.  With a spoon, pour two spoonfuls of citrus vinaigrette on top of fish.