CREAM SAUCE: sweat 3 tbs of shallots and 1 tbs garlic in 1 tbsp of butter in a small sauce pot. Flame off the brandy and add 3/4 cup of almonds. Stir and incorporate cream over medium heat. Reduce heat to medium low and bring to a simmer, stirring continuously. Season with salt and pepper. Keep sauce warm while preparing rockfish.
ROCKFISH: Season the presentations side of the fish with salt and pepper and lightly coat with pan spray. Place rockfish, seasoned side down, on a hot grill. Season and spray the other side of the fish. After a couple of minutes, flip the fish. After a couple more minutes, remove the rockfish and place in a warm place. For the spinach, sweat the remaining shallots and garlic, in the remaining butter, in a large sauce pan. Add the spinach, handful-by-handful, allowing the spinach to collapse while stirring constantly. Season with salt and pepper and sauce until spinach is 75% collapsed. Remove from the heat. Divide the spinach between 6 plates. Top with the grilled rockfish and ladle sauce over the fish. Sprinkle remaining almonds over the plate.
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 285 (79%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 63mg||19 %|
|Sodium 99mg||3 %|
|Potassium 577.5mg||15 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 8.4g|
|Protein 8.9g||13 %|
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Calories per serving: 361
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