Fish with Tomato Lime Sauce, Spinach, and Brown Rice
Six to eight ounces of fish (tilapia, haddock, etc)
Eight to ten medium tomatoes OR any amount of tomatoes measuring at least one cup chopped. (this is a fantastic way to use tomatoes that are mushy and on the border of getting thrown away)
4 cups of spinach (I wilted mine in the microwave to get some of the water out)
About 3/4 to 1 cup of cooked brown rice per person
salt, black pepper, garlic powder, any sort of hot pepper (dry or fresh) and/or onion also works in this as seasoning
Chop fish into equal-sized pieces. Pepper and set aside.
Dice tomatoes and add to a nonstick skillet. Season with desired spices, and cook on medium heat until soft. Add fish, cover, and simmer.
In a large microwave safe bowl, microwave spinach until limp. Discard excess water.
When fish looks cooked, add spinach and simmer another two minutes or so to allow flavors to come together.
Serve about one cup of mixture over serving of rice. Garnish with lime juice.