May 7, 2004 recipe from Chef Chris Manning:

Sauteed Haddock Ala Monique

2 -8oz skinless and boneless haddock filets
1 Tbsp olive oil
1 Tbsp butter
1 cup sliced mushrooms
2 scallions - minced
1 clove of garlic - minced
1 Tbsp capers
1 cup chopped fresh spinach
4 oz extra dry champaigne
1-6oz can of chopped clams
1 Tbsp grated parmesan
Salt and pepper to taste

In a 14" skillet on low heat add the olive oil and butter. After the butter has melted add the fish filets and saute on both sides for 6-8 minutes. Remove filets from pan and turn up heat to high.

Add mushrooms and scallions. Saute for another 2-3 minutes and add garlic, capers, and spinach. Saute another 2 minutes and the champaigne and clams. Bring to a boil and ladle over fish filets. This dish is best served with rice as the sauce is quite light.