Lemon-Caper Mahi Mahi with Sautéed Spinach

1.Season the mahi mahi fillets with salt and black pepper on both sides.

2.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

3.Add the mahi mahi fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside.

4.In the same skillet, reduce the heat to medium and add the butter.

5.Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.

6.Add the capers to the skillet and cook for another minute.

7.Pour in the heavy cream, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.

8.Return the mahi mahi fillets to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through.

9.In a separate skillet, heat the remaining tablespoon of olive oil over medium heat.

10.Add the fresh spinach and red pepper flakes to the skillet, cooking until the spinach is wilted, about 3-4 minutes. Season with salt and pepper to taste.

11.To serve, place a bed of sautéed spinach on each plate, top with a mahi mahi fillet, and drizzle with the lemon-caper sauce.