Ingredients: 2 Salmon filets 2 Grouper filets 4 tbsp of Butter 2 cups of fresh Spinach 1/4 cup of Heavy Cream 1 cup of Candied Leeks (Fresh chopped leeks tossed in 4 tbsp of white sugar and 2 tbsp of brown sugar. Let stand for 2 hours) 2 tbsp of Pesto 3-4 tbsp of fresh Chopped Tomato Salt to taste Fresh Ground Pepper to taste

Methods:

1. Place salmon and grouper filets in a preheated pan at medium/high heat with 2 tablespoons of butter. Cook until both sides have a nice golden color.
2. Place spinach in preheated saucepan at medium/high heat with 2 tablespoons of butter. Add salt and ground pepper to taste. Stir the spinach and be careful not to overcook it. The spinach should retain its green color otherwise it is overdone.
3. Preheat a medium saucepan to medium/high heat. Add 1 cup of candied leeks, 1/4 cup of heavy cream and 2 tablespoons of pesto. Stir the mixture and add 3-4 tablespoons of blanched chopped tomato. Reduce for 6-8 minutes to get a good consistency and remove from heat.

To Plate:

Place the spinach in the center of the plate and put the salmon and grouper on top of it. Cover the dish with the sauce and serve.