Spinach Requesuave Veracruzana 

1)  In a large sauté pan, over medium heat add 3T butter with onions and garlic.

2)  Cook until onions are translucent and garlic is aromatic.

3)  When mixtures is tender, add thyme and roma tomatoes.

4)  Season with a pinch of salt, toss in bay leaves, capers and green olives.

5)  Cook slowly over low heat at a bare simmer for 20-30 minutes once sauce is barely moist. Tomatoes should release enough cooking liquid to stew mixture however still add chicken stock when you begin to cook salsa.

6)  When mixture is barely moist, remove bay leaves, add lemon zest and fold in spinach until spinach is wilted.

7)  Once spinach is cooked, add Los Altos Queso Requeson, continue cooking over medium heat, stirring almost constantly to incorporate well.

8)  When mixture is almost dry and comes clean from surface of pan, mixture is ready to serve. Taste for seasoning and season with salt and pepper to finish. Reserve and maintain warm.

Sautéing The Mahi Mahi

1)  Pat dry the Mahi Mahi filets.

2)  Coat in flour and pat to remove excess flour.

3)  In medium sauté pan, over medium to high heat, add 4T of butter.

4)  When butter begins to bubble, lay about 4 filets down to sauté.

5)  When half-way cooked, usually 2-3 minutes, depending on thickness, flip to cook other side.

6)  Remove fish from pan, reserve warm.  Repeat for rest of filets.

7)  Serve with Spinach Requesuave Veracruzana mix and corn tortillas.