MY QUICK ROSEMARY HADDOCK with RIPE PLANTAINS, AVOCADO and a SALAD

As always, make sure that you get your seafood from reliable sources and fishmongers. This is a nice flaky fish, like cod, snapper and tilapia. The best part is that it takes no time to prepare it.
 
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: $11.07 or 5.54 per serving
Difficulty Level: Easy
Allergens: Gluten Free
Servings: 2
 
Ingredients for the fish (3.68)
2 haddock filet (or any other white fish) ($2.83)
1 tbsp. Olive oil to marinate plus ½ tsp. to sauté (.40)
2 springs of Rosemary (.25)
1 tbsp. Adobo (.20)
 
Ingredients for the salad ($4.85)
2 cups of spinach to put the fish over ($1.50)
1 large Tomato cut in small pieces (.40)
1 tbsp. Feta cheese (.50)
1 tbsp. Hot Banana Peppers (.30)
1 avocado ($1.25)
2 tbsp. olive oil (.65)
1 tbsp. red wine vinegar (.15)
Salt and pepper to taste (.10)
 
1 box 11 oz. Goya Ripe Plantains ($2.24)
1 lemon cut in four slices to garnish (.30)
 
Directions
Pat dry the fish and season with 1 tbsp. olive oil and Adobo to taste. Refrigerate.
To make the salad, add the ingredients listed under salad in this recipe, however, on a separate bowl, whisk together the oil, vinegar salt and pepper, then add the Feta cheese. Pour the vinaigrette over the salad and toss well.
Remove the plantains from the box, place in a microwave safe baking dish and cook according to box directions. Set aside.
In a skillet, add ½ tsp. of olive oil and sauté the fish until done but not over cooked, about 3 minutes per side.
Peel, slice the avocados in ½, add salt & pepper to taste.
Serve and don't forget to garnish well with spinach, scallions and lemon, it tastes amazing.