sauted Opah with Bristol Farms Artichoke & Walnut Marinara

Ingredients
2-3 tablespoons Extra virgin olive oil
4 each Opah fillets, 8 oz each
1/2 cup All purpose flour
1 tablespoon Sea salt or Kosher salt
1 teaspoon Black pepper
1 jar Bristol Farms Artichoke & Walnut and Walnut Gourmet Pasta Sauce
2-3 tablespoons Extra virgin olive oil
1 tablespoon Garlic, minced
1 bag Ready-Pac fresh spinach
2 tablespoons Aged balsamic vinegar
4 tablespoons Fresh basil, chopped
4 tablespoons Toasted pinenuts

Method
1. Place flour, salt, pepper on plate and mix. Dredge each opah fillet in flour mixture.
2. Heat 2 tablespoons of olive oil in heavy bottom saute pan over medium heat. saute fillets on each side for 3 to 4 minutes or until just firm, adding more oil if necessary (do not over cook). Remove fillets and place plate and tent with foil.
3. Add the Artichoke & Walnut sauce to same pan and heat.
4. In a separate large saute, pan heat 2 tablespoons of olive oil, add spinach and garlic and saute until spinach just begins to wilt. Once wilted, balsamic vinegar and reduce slightly.
5. Add opah fillets to pan with marinara sauce and heat for 1 minute.

Serving
Place saute spinach on the center of each plate, top with opah filet and spoon artichoke &walnut sauce over the top. Sprinkle each with fresh basil and toasted pinenuts.

Variations & Suggestions
Add kalamata olives or capers to the sauce if you like a little more texture. Serve with your favorite risotto recipe.

Wine Suggestions: Protocola Rioja or Solealto Primitivo.

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