Recipe information
Yield
Serves 4
Ingredients
3/4 cup plus 1 tablespoon olive oil
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
3/4 teaspoon Worcestershire sauce
4 tablespoons (1/2 stick) butter
3 10-ounce packages fresh spinach leaves
4 6-ounce red snapper fillets
1/2 cup tapenade or olive paste
Preparation
Step 1
Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
Step 2
Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and sauté until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.
Step 3
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.
Step 4
Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.
