White Wine Halibut with Vegetables

Ingredients

• 1 pound mushrooms (I use a mix of shiitake and crimini), quartered
• Olive Oil
• 1 pint cherry tomatoes, halved
• Small handful chopped capers orcaper berries
• 5 green onions, thinly sliced
• 3⁄4 cups inexpensive dry white wine(I use a Sauvignon Blanc)
• 1 bunch parsley chopped
• 2 teaspoons Dijon mustard
• 2 1⁄2 pounds of fresh halibut, skin re-moved (you can substitute any firm fishfor this recipe)
• 2 bags triple washed spinach
• Sea salt and ground black pepper,to taste

Instructions

1. 1

   In extra large sauté pan over medium heat, cook mushrooms in a generous amount of olive oil with a few pinches of salt until the edges start to crisp, about 15 minutes. Turn up heat, add cherry tomatoes, capers, half the sliced green onions, another pinch of salt then cook until cherry tomatoes start to have a little color, about 3 minutes. Add white wine, parsley and mustard, and scrape brown bits off bottom of pan.

2. 2

   Season the fish with sea salt and pepper on both sides, move mushroom mixture to side of pan, add the fish and cover. Lower heat to medium and cook for 3 to 4 minutes on each side. Spoon mushroom mixture over top of fish after you flip to second side, adding more wine if needed.

3. 3

   In a separate pan, sauté remaining green onions and spinach over medium heat for two minutes. When the spinach is wilted but not totally cooked add it to the pan with the fish.