Swordfish Steak with Spinach and Pear Sauce
Delicate Pear Sauce sparkles on grilled fish!

1/4 cup water
1/4 cup unsalted butter
5 tbs olive oil
1 1/4 lb fresh spinach
Salt and freshly ground pepper

4 swordfish steaks
Juice of 1/2 lemon
1 cup Traina Sun Dried Pear Sauce
1/4 cup apple cider vinegar

In a large saucepan over high heat, combine water, butter and 2 tbs of olive oil. Add spinach and salt and pepper to taste. Cover and cook, until wilted. Set aside, covered. In a large sauté pan over high heat, warm 1 tbs of the olive oil. Season swordfish steaks with salt and pepper. Place the swordfish steaks in a hot pan and cook, turning once, 1-2 minutes on each side. Transfer the fish to a plate and cover to keep warm. In a small bowl, stir together the Traina sun dried pear sauce and lemon juice. Pour off any oil in the sauté pan and place over high heat. When the pan is hot, pour in the pear sauce and lemon juice mixture and deglaze the pan. Reduce sauce, then add vinegar, salt, and pepper. Return to boil and stir in the remaining 2 tbs of olive oil. Remove from heat. Place the swordfish steaks on top of the drained spinach and spoon the pear mixture over the steaks.