2 (6 oz) portions cod fillet
1 c. dry white wine
1 lime cut into chunks
salt to taste
1 jalapeno pepper, halved (remove seeds and membrane according to taste)
1 large bunch spinach, washed and dried
2 c. blueberries, divided
1/4 c. dry white wine
1/2 T. brown sugar
1 jalapeno, minced
1 T. balsamic vinegar
2 T. extra virgin olive oil
Place wine, lime, salt and jalapeno in a med skillet over med high heat. Cover and bring to a boil. Add the cod, lower heat to low and simmer until flaky, about 7-10 minutes.
Place spinach and 3/4 c. blueberries into a large bowl.
Place 1 1/4 c. blueberries in a small sauce pan with the 1/4 c. wine, brown sugar, vinegar and jalapeno. Bring to a boil and cook until liquid is reduced and berries are softened and bursting. Strain into a small bowl through fine mesh, pressing on solids. Whisk in the olive oil. While still warm add desired amount to the spinach and blueberries, tossing to wilt the spinach.
Divide the spinach between 2 plates, top with the poached cod and drizzle with additional vinaigrette if desired.