Snapper with Tapenade and Radish and Chive Salad

• 3/4 cup plus 1 tablespoon olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 3/4 teaspoon Worcestershire sauce
• 4 tablespoons (1/2 stick) butter
• 3 10-ounce packages fresh spinach leaves
• 4 6-ounce red snapper fillets
• 1/2 cup tapenade or olive paste
• Radish and Chive Salad

1. Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves.
2. Season with salt and pepper.
3. Melt 2 tablespoons butter in large pot over medium-high heat.
4. Add half of spinach and saute until wilted, about 3 minutes.
5. Transfer spinach to medium bowl.
6. Cover.
7. Repeat with remaining 2 tablespoons butter and spinach.
8. Season with salt and pepper.
9. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
10. Add fish and cook just until opaque in center and golden, about 3 minutes per side.
11. Divide spinach among plates.
12. Place fish atop spinach.
13. Spread tapenade over fish.
14. Top with salad.
15. Spoon vinaigrette around fish.

olive oil, balsamic vinegar, lemon juice, honey, worcestershire sauce, butter, fresh spinach leaves, red snapper, tapenade

Taken from www.epicurious.com/recipes/food/views/snapper-with-tapenade-and-radish-and-chive-salad-5353 (may not work)