Servings: Serves 4 people
4 catfish fillets, cut into 8 pieces
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon lemon peel, grated
1 tablespoon lime peel, grated
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 cups onions, chopped
1 small jalapeno, sliced into 1/4-inch-thick rings
1/2 teaspoon salt
1/2 teaspoon cumin
10 oz. fresh spinach
lemon wedges, for garnish
Combine the catfish, 2 tablespoons of oil, lemon and lime peels, and juices in a large glass baking dish, then cover and marinate the fish in the refrigerator.
Heat the remaining 2 teaspoons of oil in a 12" non-stick skillet over medium heat.
Add onions, jalapeno, salt, and cumin, then cook until the onions are softened, for 8 to 10 minutes.
Stir in the spinach and cook until the spinach wilts, for 3 to 4 minutes.
Transfer to a bowl, then cover and keep warm.
Heat the same skillet over medium-high heat for 1 minute.
Remove the fish from the marinade, letting the excess drip into the dish, then discard the marinade.
Arrange the fish in a skillet and cook until well browned, for 4 minutes.
Turn and cook for 3 to 4 minutes more, just until the fish is cooked through.
Transfer the fish and divide the vegetables among 4 serving plates.
Garnish with lemon, if desired.