4 orange roughy fillets (4 oz each)
1-1/2 teaspoons seafood seasoning
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced fresh mushrooms
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup chicken broth
Salt and pepper to taste
      

-Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil
 and butter over medium heat for 3-4 minutes on each side or until fish flakes
 easily with a fork. Remove and keep warm.
-Add mushrooms to the skillet; cook, uncovered, for 2 minutes. Add spinach and
 broth; cook 3-4 minutes longer or until spinach is heated through. Season w/ salt
 and pepper. Serve with fish.

Simp & Delic Nov/Dec 07