1 lb skinless wild caught Maui Maui (about 2 large pieces)
1 tablespoon oil (I prefer culinary algae oil. Olive oil may offset the flavor)
Salt and pepper to taste
1-2 teaspoons fresh or dry dill
1/4 cup Meyer Lemon Juice
4 tablespoons grass-fed butter
1 small to medium shallot
1/4 cup red, orange, or yellow bell pepper
1 handful fresh spinach
2 ripe plantains peeled
Warm oven to 350 degrees for plantains
Place oil in a warmed nonstick large frying pan. Add seasoned Maui Maui, and cook until slightly brown (about 45 seconds on each side). Remove fish and place on a plate. Add shallots and bell pepper to frying pan. Cook in oil until softened. Add Meyer lemon juice and butter to deglaze the pan. Add 3/4 of dill. Place fish back into the frying pan and occasionally pour lemon mixture over fish to continue the cooking process. When fish is cooked it will be white and tender. Add spinach and let cook for 30 seconds.
Remove fish and place on shallow serving dish. Pour lemon juice mixture on top. Serve warm over pasta, rice, or salad mix of your choice. Sprinkle with remaining dill
While fish is cooking, cut peeled plantains on an angle about 2 inches in size. Place on oil-sprayed parchment paper on a baking sheet. Gently salt each piece. Bake in oven for about 20 minutes or until brown. Serve warm.
Yummy and refreshing!