INGREDIENTS
6 pieces of striped bass
6 TBSP. minced shallots, divided
2 TBSP. thinly sliced garlic, divided
2 TBSP. butter, divided
1 cup toasted almonds, ground into fine grains
2 cups heavy cream
1/4 cup brandy
1 bag baby spinach
Salt and pepper
Pam spray
DIRECTIONS
Cream Sauce
Saute 3 TBSP. of shallots and 1 TBSP. garlic with 1 TBSP. of butter in a small pot.
Add brandy and 3/4 cup of the almonds.
Stir in the cream over medium heat.
Reduce heat, bring to a simmer, stirring continuously.
Season with salt and pepper.
Keep warm while preparing fish.
Rockfish
Season one side of the fish with salt and pepper and lightly coat with pam spray.
Place rockfish seasoned side down on a hot grill.
Season and spray other side of the fish.
Cook a couple of minutes and turn fish.
Cook a few more minutes, remove the rockfish and keep warm.
Saute the remaining shallots and garlic in the remaining butter in a large saute pan.
Add the spinach by the handfuls, allowing the spinach to wilt.
Season with salt and pepper.
When almost completely wilted remove from heat.
Divide the spinach between plates.
Top with the grilled rockfish and ladle sauce over fish.
Sprinkle with remaining almonds for garnish.
Serves 6.
