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(6-ounce) halibut or other firm white fish fillets (about 1½ inches thick)
1 (10-ounce) package fresh spinach
2 teaspoons chopped fresh dill
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
2 cups water
Remove rind from lemon, using a vegetable peeler (avoid white pith of rind), reserving lemon rind.
Peel and section lemon and lime over a large bowl; squeeze membranes to extract juice, reserving 3 tablespoons juice. Discard membranes.
Combine sections, reserved 3 tablespoons juice, shallots, butter, oil, and ⅛ teaspoon salt in a small saucepan; bring to a boil. Remove from heat; stir in dill.
Sprinkle fillets with ¼ teaspoon salt and ½ teaspoon pepper. Arrange fillets in a steamer basket. Combine reserved lemon rind and water in a Dutch oven; place steamer basket in pan, and bring water to a boil. Steam fillets, covered, 12 minutes or until fish flakes easily when tested with a fork.
Place spinach in a large nonstick skillet over medium-high heat; sauté 3 minutes or until wilted. Sprinkle spinach with ¼ teaspoon salt and ⅛ teaspoon pepper. Place ½ cup spinach on each of 4 plates; top each portion with 1 fillet and about 3 tablespoons lemon sauce.