2 tbsp butter/margarine 1 red bell pepper, diced 2 limes, cut in halves 2 tbsp minced, prepared garlic 4-5 fish fillets 1 can coconut milk 1 cup chicken broth 10oz or so of fresh spinach ground black pepper

1. Melt butter in frying pan on medium high 2. Add garlic; saute until fragrant 3. Add diced red pepper 4. Squeeze 2 lime halves to add juice to pan, then flip the two halves inside out and cook with the red peppers and garlic 5. Cook until red pepper is slightly tender 6. Remove lime halves 7. Add coconut milk and chicken broth, bring to a boil 8. Meanwhile sprinkle black pepper on both sides of fish fillets according to taste 9. After the milk and broth is boiling, add fish; cook until flaking/breaking, no longer pink 10. When fish is white and flaking (or breaking apart), add spinach and cover for 1-2 minutes 11. Uncover and mix in spinach, breaking up fish as little as possible 12. Cook uncovered until spinach is tender; During this time, squeeze in juice from other lime halves 13. Remove from heat and let cool for eating immediately or refrigerating