Paleo Tomato Basil Mahi Mahi with Spinach

• 1-4 wild caught Mahi Mahi filets
• 1 bag fresh spinach
• 2 cans of organic diced tomatoes
• 1 onion
• oregano
• basil
• 2 cloves of garlic
• salt
• pepper
• olive oil

In a large saute pan, heat olive oil to medium heat. Add your diced onion and cook until translucent. Add garlic and 2 can of tomatoes at this point. Season with fresh or dried basil, oregano, and sauté for 5 minutes.

Once that’s had a chance to cook down a bit, season your Mahi filets with salt and pepper on both side and place on top of your tomato mixture. Over a low heat or simmer, allow to cook for 3-4 minutes per side. I covered to steam in flavor a bit.

In another pan, heat olive oil to medium heat and add fresh spinach stirring until all is nicely coated with olive oil. Season with a bit of salt, pepper and garlic. Once thoroughly sautéed, this will be the bed for your Mahi filet. Plate up each filet on top of the spinach and top with a good amount of tomato mixture. You can equally use any other white fish of choice for this recipe.