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1
For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume.
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2
Pour into a bowl and stir in the cream.
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3
Whisk in the butter, 1 TBS at a time, until thoroughly combined.
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4
Stir in the fresh basil and hold the sauce in a warm place until ready to serve.
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5
For the spinach, slice the garlic into thin slivers.
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6
Heat a large saute pan over medium heat for 30 seconds.
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7
Add the butter and, when half of it has melted, add the garlic.
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8
Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
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9
Add the spinach leaves, and season with salt and pepper.
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10
Use tongs or a spatula to stir the spinach so it cooks evenly.
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11
Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.
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12
Divide the fillets into 4 pieces.
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13
Sprinkle lightly with the salt, sugar, pepper and paprika.
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14
Place a large non-stick skillet over high heat.
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15
When hot add the oil and butter.
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16
When the butter begins to melt, swirl to coat the pan.
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17
Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.
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18
To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
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19
Serve at once!
