1 Tbsp extra-virgin olive oil
8 oz sliced baby bella mushrooms
1 cup sliced zucchini
1 pinch coarse salt and freshly ground pepper, plus more for seasoning fish
3 Tbsp honey
1 Tbsp fresh lime juice
2 fresh tilapia fillets
3 cups baby spinach
1 cup cherry tomatoes, halved
4 Tbsp favorite bottled lime vinaigrette

DIRECTIONS

Heat the oil in a medium skillet over medium high. Add the mushrooms and zucchini, season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.
In a small bowl, whisk the honey and lime juice together.
Preheat an indoor or outdoor grill over medium high. Lightly coat with cooking spray. Season the fish on both sides with salt and pepper and place on the grill. Grill for about 3 minutes on each side, brushing the fish with the honey lime glaze.
Divide the spinach leaves over two dinner plates. Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Sprinkle the cherry tomatoes over the salads. Lightly dash with favorite lime vinaigrette.
Serve immediately!