Lime Fish with Cabbage and White Rice

• white fish filletpatted dry24 oz
• long-grain white rice2 cup
• green cabbagethinly sliced20 oz
• yellow onionthinly sliced1
• baby spinachrinsed and dried4 oz
• garlic cloveminced2 clove
• limejuiced1
• light olive oil8 tsp
• cumin1 tsp
• paprika1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the cabbage and onion, mince the garlic, and rinse and dry the spinach. Pat the fish dry, then season both sides with the kosher salt, black pepper, cumin, and paprika. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Cook the long-grain white rice according to its package directions on the stovetop, salting the water well. Simmer until the grains are tender and the water is absorbed, then let it stand covered for 5 minutes before fluffing.
3. 3Warm half of the light olive oil in a large skillet over medium heat. Add the onion and cabbage with a small pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp and lightly browned.
4. 4Add the garlic and baby spinach. Cook for 1-2 minutes, until fragrant and the spinach is wilted. Taste and adjust with salt, pepper, and lime juice. Transfer the vegetables to a plate.
5. 5Add the remaining light olive oil to the skillet. Cook the fish for 3-4 minutes per side, until it flakes easily and the center reads 145F (63C) on an instant-read thermometer.
6. 6Fluff the rice and serve it with the cabbage mixture and fish. Finish with the remaining lime juice.