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
white wine
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.

Catering to your Tastes, Pottstown, Pa  610-326-4787