Ingredients
3/4
cup plus 1 tbsp olive oil
3/4
tsp Worcestershire sauce
4
tbsp (1/2 stick) butter
3
10-ounce packages fresh spinach leaves
4
6-ounce red snapper fillets
1/2
cup tapenade or olive paste
Directions
1.
Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
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.
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.
4.
Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.
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