1. Season fillets with salt and pepper, set aside.

2. Heat oil in a large skillet over medium-high heat. Add onion and saute 4 to 5 min. or until tender and slightly golden; add bell pepper, cook 2 more minutes.

3. Stir in 2 tablespoons jalapeno jelly and 1 tablespoon vinegar until blended.

4. Remove skillet from heat; stir in spinach and season to taste with salt and pepper. Place mixture on a plate and cover to keep warm.

5. Return skillet to medium-high heat; add butter to melt. Cook fillets 2 minutes per side (for thicker pieces reduce heat to medium and cook 1 to 3 minutes longer).

6. Remove fillets and arrange over spinach mixture. Drain juices from skillet. Return skillet to heat; add remaining jelly and vinegar; stir and heat briefly' drizzle over fish and serve.