Habanero, Pepper Cream Sauce Over Poached Haddock

• 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

1. 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.
2. With 15 minutes left, start the sauce.
3. 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.

filets of haddock, butter, white wine, handfull baby spinach, salt, brown rice, butter, red onion, red pepper, garlic, lemon juice, white wine, brown sugar, habanero, baby spinach, salt, heavy cream

Taken from www.epicurious.com/recipes/member/views/habanero-pepper-cream-sauce-over-poached-haddock-1201073 (may not work)