1/3 cup kalamata olives
Olive oil, enough to cover and coat
Pinch of Dill
Pinch of red pepper flakes
1 Tablespoon fresh lemon juice
1 small garlic clove
Mix above ingredients together and set aside.
2 mahi mahi fillets
1/2 cup flour
Salt mahi mahi fillets and dredge in flour. Fry in light oil.
In a separate bowl toss spinach leaves and olive tapenade. Lay this under the fish and top with parmesan cheese. Top with the rest of the olive tapenade and a slice of lemon.