Tuna Fish

My kids love tuna sandwiches, but I worry about mercury in the fish.  I've read on line and it seems that tuna in moderation is okay.  What do you all think?  

Fillets and Spinach with Balsamic Vinaigrette

Makes 2 pretty large servings

1 pound fresh or frozen skinless haddock, cod, or other fillets, 3/4 to 1 inch thick (we used cod)
4 cups fresh baby spinach leaves (organic is pretty cheap at Costco)
1 medium onion, cut into thin wedges
3 Tblsp olive oil
1 medium red or yellow bell pepper, cut into thin strips
1/8 tsp salt
1/8 tsp pepper
2 Tblsp balsamic vinegar
1 Tblsp honey

Cut fish into four serving-size pieces, set aside. Place spinach in a large bowl, set aside.

In a large skillet, cook onion in 1 Tblsp hot oil over medium heat for 5-6 minutes or until tender and slightly golden. Add sweet pepper; cook for 1 minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

Meanwhile, sprinkle fish with salt and pepper. In same large skillet, cook fish in remaining 2 Tblsp hot oil over medium-high heat for 4 minutes. Carefully turn fish. Reduce heat to medium; cook about 3 minutes more or until fish begins to flake when tested. Place fish on top of wilted spinach mixture.

For vinaigrette, in a small bowl stir together the vinegar and honey. Add to skillet. (We had to use a new pot because of the fish leftovers in the skillet). Cook and stir until heated through. To serve, spoon vinaigrette over fish and spinach mixture.

Our notes: The vinaigrette sunk to the bottom of the plate, make sure you get some of that with each bite. It was subtle and delicious!