Fish and Vegetables with Basil-Lime Vinaigrette
cut into 1/2-inch thick slices
melted and divided
extra virgin olive oil
sea salt and freshly ground black pepper
peeled, pitted and sliced
fresh lime juice
wild caught firm fresh white fish fillets
Heat a grill pan or skillet to high heat. In a large bowl mix the onions and 1 tablespoon coconut oil. Place onions in pan and cook for 5 minutes on each side, until both sides are lightly charred.
In a large bowl, add the onion, olive oil, salt and pepper, tomatoes, avocados, basil and lime juice. Toss vegetables and set aside.
Rub fish with the remaining coconut oil and salt and pepper. Place on hot grill pan or skillet and cook for 5 minutes on each side, until fish flakes easily with a fork.
Serve fish warm with the vegetables and spinach.