Ingredients

• 1 lemon, for juice
• 1 small onion, thinly sliced
• 3 slices bacon
• 4 mahi-mahi fillets, about 1 ½ lb (thawed)
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Cut lemon in half; set aside. Slice onion.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into ¼-inch pieces. Place bacon and onions in pan; cook and stir 3–4 minutes or until onions begin to soften and bacon begins to brown. Meanwhile, season both sides of fish with salt and pepper (wash hands).
3. Arrange fish on top of bacon and onions, then squeeze juice of lemon over fish. Cover and reduce heat to medium; cook 10 minutes and until fish is 145°F (or opaque and separates easily). Cook time may vary depending on thickness of fish.
4. Remove fish from pan. Increase heat to high; cook 2–3 minutes, uncovered, or until most of liquid has evaporated. Serve bacon and onions over fish.

Ingredients

• 4–5 oz fresh spinach leaves
• 1 tablespoon herb garlic butter
• ½ teaspoon seasoned salt
• 1 (24-oz) package refrigerated mashed potatoes

Steps

1. Chop spinach coarsely, then place in microwave-safe bowl. Add butter and seasoned salt; cover and microwave on HIGH for 2 minutes or until spinach begins to wilt.
2. Stir in potatoes; re-cover and microwave 4 more minutes or until potatoes are thoroughly heated. Stir and serve.