fresh or frozen red snapper or swordfish fillets or steaks, thawed
Florentine Sauce
1
tablespoon butter
1/2
cup chopped scallions
1/4
cup chopped fresh mushrooms
1
cup chicken broth
1/3
cup HOLLAND HOUSE® White Cooking Wine
1/2
cup whipping cream
4
cups chopped fresh spinach
1/4
teaspoon pepper
1. For marinade, in large non-metallic bowl, combine oil, lemon juice, soy sauce, lemon peel and garlic; mix well. Add fish, turning to coat all sides. Cover; refrigerate 2 hours. Prepare grill.
2. For florentine sauce, meanwhile, melt butter in large skillet over medium heat. Add scallions and mushrooms; cook until softened, about 3 minutes, stirring occasionally. Stir in chicken broth and cooking wine. Bring to a boil; boil until sauce is reduced by half, about 10 minutes. Add whipping cream; simmer over medium heat until sauce is reduced to about 1/2 cup, about 10 minutes. Strain into food processor bowl. Add spinach; process until smooth. Add pepper, keep warm.
Drain fish, reserving marinade. Place fish on grill over medium-hot coals. Cook 10 minutes or until fish flakes easily with a fork, turning once and brushing frequently with marinade.* Discard any leftover marinade. Serve fish with spinach sauce.
*Do not brush with marinade during last 5 minutes of cooking.
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