Spinachala Talapia Commodore

Spinachala Talapia Commodore


2 Talapia or Snapper Filets(6-8oz)
1 tbsp butter
1 tsp saute' dust
2 tbsp olive oil
1 tsp grill dust
1 cup wilted spinach
1/4 cup wine

Rub fish with grill and saute' dust and cook in butter and olive oil until desired tenderness.  Add spinach and cook just until wilted.  Deglaze fish with wine.  Remove fish and place wilted spinach on top of filets.  Serve with grated Romano cheese (if desired).

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