Recipe serves 4

Ingredients
4 halibut filets, 6 oz. each
White pepper & Sea salt
3 oz. extra virgin olive oil
1 - 4 oz. stick of butter, cubed
1 lb. fresh baby spinach
1 tbsp. minced garlic
1 tbsp. minced shallots
8 black mussels
8 middleneck clams
1/4 cup Noilly Prat dry vermouth
2 - 14 oz. cans of tomatoes, crushed
2 tbsp. fresh basil, cut into ribbons
8 oz. baby shrimp
2 tsp. fresh tarragon, finely chopped

Preparation
Season the halibut with salt and pepper to taste on both sides. Heat olive oil in a non-stick 10" pan over medium heat. Add a cube of butter to the pan, you should see the butter bubble. Add fish to the pan and cook until golden brown and done (about medium-well). Reserve the fish on a paper towel to drain off any excess oil. In a clean pan, heat olive oil and wilt the spinach. Drain spinach on a paper towel. Once the oil from the fish pan has cooled, drain and return the pan to heat. Add garlic, shallots, mussels, clams, and vermouth to pan. Cover and cook until shellfish opens up. Add tomato and basil to pan and bring to a simmer. Once at a simmer, add remaining butter to to the pan, constantly stirring until all butter is incorporated (sauce should be shiny). Add shrimp and cook until done. Remove from heat, add tarragon and season with salt and pepper to taste.

Presentation
Put down a bed of baby spinach in a bowl. Put fish on top, arranging clams and mussels around the fish. Pour sauce over the fish and enjoy!

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