Grilled Haddock with Sautéed Spinach in White Wine
A simple yet elegant dish that captures the essence of fresh, wholesome cooking.
Ingredients:
- 2 - 6 oz pieces of Haddock
- 1 package frozen spinach
- 2 tbsp. Olive oil
- ½ lemon squeezed
- ¼ c White wine
- ½ tbsp. butter
- Salt & pepper
Directions:
Semi thaw spinach, in shallow pan drizzle olive oil over bottom. Put spinach in the olive oil, break frozen pieces into smaller pieces and cook on medium heat until thoroughly sautéed for about 7 minutes. Add white wine, lemon, salt, and pepper to taste. Stir turn heat up to High for 3-4 minutes to evaporate alcohol/absorb liquid. Add the butter and stir, remove from heat. Cover.
Drizzle olive oil and squeeze lemon over fish. Sprinkle with season - salt and pepper. Cook on medium high grill for about 3-4 minutes on each side. The fish will be slightly firm to touch. Do not overcook.
Remove fish from grill; remove skin from fish and then place on top of spinach and small pat of butter on each piece and let sit on spinach for 2-3 minute for butter to melt.
Enjoy!