Island-Spiced Fish Sticks

Lightly coat cookie sheet with nonstick cooking spray. From 1 lime, grate 1 teaspoon peel and squeeze 2 teaspoons juice. In small bowl, place juice and 1/2 teaspoon peel. Finely chop 1 tablespoon green onion and add to bowl with lime juice; set aside. Cut remaining green onions into large pieces. In food processor with knife blade attached, place green onion pieces, parsley, jalapeño, thyme, allspice, 1/2 teaspoon salt, and remaining 1/2 teaspoon lime peel. Pulse until finely chopped. In medium bowl, lightly beat egg white; set aside. Remove and discard any bones from cod and cut into 2-inch chunks. Place in food processor with green onion mixture; pulse just until cod is coarsely chopped. Transfer cod mixture and 2 tablespoons panko to bowl with egg white; stir until well combined. On large sheet of waxed paper, place remaining panko. With measuring cup, scoop heaping 1/4 cup cod mixture into 1 hand. 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. (Mixture will be soft.) Place fish stick on prepared cookie sheet. Repeat, forming 8 fish sticks in all. Cover loosely; refrigerate at least 30 minutes and up to 1 day. 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. If not using right away, cover and refrigerate up to 1 day. Makes about 1/3 cup sauce. Lightly spray fish with cooking spray; bake 10 to 13 minutes or until opaque throughout. Cut remaining lime into wedges. Arrange spinach on plates; top with fish and sauce. Serve with lime.