Pan-Fried Fish with Lime Basil Beurre Blanc

In a wide pan, combine lime juice, wine, minced garlic and shallots. Bring to a boil and reduce until only a quarter remains - the kitchen will smell sharp and bright.

Transfer reduction to a bowl and stir in cream. Whisk in cold butter piece by piece until the sauce holds together like morning mist. Fold in basil and keep warm. (If the sauce breaks, whisk in a tablespoon of cold cream)

Heat a large pan over medium heat. Add butter and when half-melted, add sliced garlic. Cook stirring for 45 seconds until fragrant.

Add spinach and season with salt and pepper. Stir with tongs until just wilted - it should still hold some structure. Set aside and keep warm.

Season fish fillets with salt, pepper, sugar and paprika - the sugar helps with browning, something my amma taught me for all fish.

Heat a large non-stick pan over high heat. Add oil and butter, swirling when the butter begins to foam.

Place fish in the pan and cook for 3-4 minutes per side, turning once. The fish is done when it flakes easily - better underdone than ruined.

Place spinach on warmed plates, top with fish, and spoon beurre blanc over. Serve immediately while everything still holds its heat.