Ingredients for Sauternes Butter Sauce

3/4 cup Sauternes wine
3/4 cup unsalted butter, chipped
1/4 cup finely chopped shallots
1/4 cup minced garlic
1/4 cup white wine vingar
1/2 large ripe tomato, peeled and chopped
1/4 cup heavy whipping cream
salt and ground white pepper to taste

Method for Sauternes Butter Sauce

Fill bowl of a blender with hot tap water and set aside. In a saucepan, combine shallots, minced garlic, vinegar and wine. Cook over medium heat until reduced to approximately 2 tablespoons. Add tomato and reduced until no liquid remains. Add cream, bring to a boil and reduce to simmer. Season to taste using salt, pepper and granulated garlic. Whisk in butter, a few chips at a time, stirring constantly with a wire whisk until all is incorporated. Do not boil. NOTE: It is important that you whisk butter constantly as it's added to the hot skillet to prevent butter from separating. Pour out hot water from blender and shake off excess. Pour butter sauce into blender and puree. Adjust seasonings to taste using salt, pepper and granulated garlic. Set aside.

Ingredients for Sheepshead

6 (5-6 ounce) sheepshead fillets 
1/2 cup extra virgin olive oil
2 cups seasoned flour
3 cups packed spinach leaves
1 ripe tomato, sliced amd cut into strips
salt and black pepper to taste
granulated garlic to taste
3 tbsps chopped basil

Method for Sheepshead

Rinse sheepshead fillets well and pat dry with paper towels. Set aside. In a saute pan, heat oil over medium-high heat. Dredge fillets in seasoned flour, shaking off excess. Saute in hot oil 2-3 minutes or until golden brown on each side and fully cooked. Remove and drain on paper towels. Pour off all but 1 tablespoon of olive oil then add spinach and tomato to hot skillet, stirring gently to warm tomato and wilt spinach. Cook 1-1 1/2 minutes then season to taste using salt, pepper and granulated garlic. To serve, place an equal portion of spinach mixture in center of 6 serving plates, top with 1 fillet of fish and each equal portion of sauternes butter sauce. Garnish with basil and serve immediately.