Broiled Halibut with Blanched Baby Spinach and Sun Dried Tomato Reduction

HALIBUT:
1. Slice into serving pieces 2 fillets of Halibut.
2. Marinade in ½ cup olive oil, 1 tsp salt, ½ tsp pepper, 2 sprigs of fresh Rosemary, and juice from 1 lemon.
3. Pan fry and set aside.

SUN DRIED TOMATOES:
1. In a pan heat a 4 pieces sun dried tomatoes in 3 tsp olive oil.
2. Add ½ cup of white wine and reduce.
3. Add ½ cup of chicken stock and season with salt and pepper to taste.
4. Puree in a blender and set aside.

BABY SPINACH:
1. Blanch in boiling water 2 cups of baby spinach and ½ tsp salt.
2. Shock in ice water, drain and set aside.

To serve, place a cup of steamed rice on a plate and top with the spinach. Set the Halibut on the side and drizzle the pureed sun dried tomato reduction. Serve with lemon wedges.