Monk fish with porcini mushrooms over sauteed spinach
4 skinless monk fish filets
1/4 cup olive oil
1 diced small onion
1/2 lb fresh porcini mushrooms
3 plum tomatoes (diced)
Pan sear monk fish in olive oil until golden brown. Add onions, mushrooms and wine. Reduce by one-half. Add diced tomato and cover. Bake for 10 minutes at 400 degrees.
In separate sauté pan, heat olive oil and sauté spinach until wilted. Add salt and pepper to taste.