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1
Lightly coat cookie sheet with nonstick cooking spray.
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2
From 1 lime, grate 1 teaspoon peel and squeeze 2 teaspoons juice.
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3
In small bowl, place juice and 1/2 teaspoon peel.
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4
Finely chop 1 tablespoon green onion and add to bowl with lime juice; set aside.
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5
Cut remaining green onions into large pieces.
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6
In food processor with knife blade attached, place green onion pieces, parsley, jalapeno, thyme, allspice, 1/2 teaspoon salt, and remaining 1/2 teaspoon lime peel.
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7
Pulse until finely chopped.
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8
In medium bowl, lightly beat egg white; set aside.
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9
Remove and discard any bones from cod and cut into 2-inch chunks.
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10
Place in food processor with green onion mixture; pulse just until cod is coarsely chopped.
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11
Transfer cod mixture and 2 tablespoons panko to bowl with egg white; stir until well combined.
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12
On large sheet of waxed paper, place remaining panko.
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13
With measuring cup, scoop heaping 1/4 cup cod mixture into 1 hand.
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14
With other hand, shape into 3-inch by 1 1/2-inch stick (about 1 inch thick), then place in panko, patting gently to cover all sides.
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15
(Mixture will be soft.)
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16
Place fish stick on prepared cookie sheet.
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17
Repeat, forming 8 fish sticks in all.
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18
Cover loosely; refrigerate at least 30 minutes and up to 1 day.
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19
Meanwhile, preheat oven to 450 degrees F. Into bowl with lime juice mixture, stir mayonnaise, sour cream, and 1/8 teaspoon salt until well blended.
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20
If not using right away, cover and refrigerate up to 1 day.
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21
Lightly spray fish with cooking spray; bake 10 to 13 minutes or until opaque throughout.
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22
Cut remaining lime into wedges.
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23
Arrange spinach on plates; top with fish and sauce.
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24
Serve with lime.
