Striped Bass with Fennel over Sautéed Spinach

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons capers drained
• 1 pound fennel bulb diced
• 6  garlic cloves thinly sliced
• 2 teaspoons olive oil 
• 2 cups onion diced red
• 0.5 teaspoon salt 
• 2 pounds pkt spinach fresh trimmed
• 6 ounce striped bass fillets skinless
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• oven
• grill
• dutch oven

Directions

1. Preheat oven to 45
2. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray.
3. Bake at 450 for 30 minutes or until lightly browned, stirring once.
4. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.
5. Preheat grill to medium-high heat.
6. To prepare fish, place striped bass fillets on grill rack coated with cooking spray.
7. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.
8. To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat.
9. Add garlic; cook 2 minutes or until golden, stirring frequently.
10. Add half of spinach, and cook 1 minute, stirring constantly.
11. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently.
12. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
13. Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.