Zesty Citrus Fish

4 catfish fillets (1 1/2 lbs), cut into 8 pieces
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 cups chopped onions
1 small jalapeno, sliced into 1/4-inch-thick rings
1/2 teaspoon salt
1/2 teaspoon cumin
1 bag (10 oz.) fresh spinach
lemon wedges, for garnish

Directions:

Combine the catfish, 2 tablespoons of oil, lemon and lime peels, and juices in a large glass baking dish.

Cover and marinate the fish in the refrigerator.

Heat the remaining 2 teaspoons of oil in a 12" nonstick skillet over medium heat.

Add the onions, jalapeno, salt, and cumin, then cook until the onions are softened (8 to 10 minutes).

Stir in the spinach and cook until the spinach wilts (3 to 4 minutes), then transfer to a bowl, 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.

Discard the marinade.

Arrange the fish in the skillet and cook until it is well browned, about 4 minutes.

Turn and cook 3 - 4 minutes more, just until the fish is cooked through.

Remove and divide the fish and vegetables among 4 serving plates.

Garnish with lemon, if desired.

Notes: