Flavors of Kentucky

Here’s the Quick Take recipe I prepared on Friday on WKYT-27 Newsfirst at Noon.
My cooking segment airs between 12:35 and 12:40 p.m. on WKYT-TV and on Kentucky.com at 1 p.m. on Fridays.

Mahi-mahi over sauteed spinach and tomatoes
3 tablespoons country-style Dijon mustard
3 tablespoons reduced-fat Italian dressing
4 6-ounce mahi-mahi fillets
Cooking spray
1/2 cup chopped onion
1 package (10 ounces) fresh spinach
1 cup chopped red or yellow tomato

Preheat broiler. Combine mustard and dressing, stirring with a whisk. Arrange fish on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.

While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir to combine. Serve fish over spinach mixture. Makes 4 servings.