HABANERO, PEPPER CREAM SAUCE OVER POACHED HADDOCK

HABANERO, PEPPER CREAM SAUCE OVER POACHED HADDOCK image

Yield makes 4 servings

Number Of Ingredients 17

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2 filets of Haddock, about 2lbs
2tbsp butter
375ml white wine
handfull baby spinach
salt and pepper
2 cups brown rice
2tbsp butter
1 red onion, finely chopped
1 red pepper and 1 yellow pepper, deseeded and sliced thinely top to bottom
4 cloves garlic
1 oz lemon juice
3oz white wine
2 tbsp brown sugar
1 habanero, deseeded, deveined finely chopped
10 oz baby spinach
salt and pepper to taste
8 oz heavy cream

Steps:

Put fish in pyrex dish with half bottle of white wine, butter, salt and pepper, and handfull of spinachover the fish. Cover with foil and bake at 325 for 20-25 minutes. With 15 minutes left, start the sauce. Saute the onion and peppers with the butter for 3-4 minutes. Add garlic, spinach, and lemon juice, and brown sugar; saute for 1 minute or until the spinach begins to lose its water, then add the wine and cook for 1 minor until 90% of wine evaporates. Add the habanero, stir and cook for 30sec-1minute. Add cream and salt and pepper and cook down till fish is ready, then pour over and serve.