Rinse then pat dry the Mahi fillets with paper towels
Season the filets with sea salt and black pepper
In a large heated skillet add the olive oil (medium high heat)
Add the Mahi-Mahi fillets, garlic and veggies
After 1 minute in the hot skillet, gently turn the fillets over and continue cooking for another minute
Remove the Mahi from the skillet and set aside
Add the white wine, stock and lemon juice to the skillet. Bring to a boil and allow the stock to reduce by half.
When the court bouillon has reduced by half, strain the mixture removing all of the vegetables. *Discard the vegetables or season and continue cooking to serve with the fish. Reduce the heat to medium and return the Mahi to the pan along with shrimp, spinach and tomatoes. Sprinkle half the lemon zest on top of the Mahi.
Allow Mahi and other ingredients to continue cooking for 3-4 minutes. If you'd like to test teh fish to see if its done insert a very sharp knife into the thickest part to see if its done cooking. Remove the Mahi and shrimp from the pan and serve over prepared rice or your favorite grain.
Dredge a piece of butter into flour and add it to the pan and mix well until blended in. This is called a Beurre Manie and will help thicken the sauce
Spoon the spinach mixture over the Mahi and rice and enjoy!
**You can peel the shrimp if you like before serving or simply have your guests peel them with the dinner.