Season the fish fillet with 1/4 tsp of crushed Hot Chick Spicy Salt.
Heat non-stick pan until really hot. Sear the fillet for 1 minute, then turn to the other side, cook for 2 minutes. Repeat flipping if the fillet is thick.
Wash and clean baby spinach. Put in a bowl, pour ove boiling hot water, blanch for 1 minute. Drain and rinse with cold water, squeeze excess liquid. You may season the vegetable with more spicy salt if you want more zing and flavor. Or a dash of nutmeg will taste wonderful with the spinach.
Place spinach on a plate, top with the fish fillet. Serve with rice, pasta or boiled potato and a side of Greek-style yogurt and salsa verde.
Hey, did you notice absolutely no oil were used in this recipe? Proves that oil free food can be scrumptious too.
Variant : Works well with chicken fillet too.