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.
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 fish and shrimp and plate over rice
Add butter to pan and mix well until melted
Serve spinach mixture with mahi over rice.
**You can peel the shrimp if you like before serving or simply have your guests peel them with the dinner.