Monkfish with Spinach and Black Trumpet Sauce

Serves 4, 45 minutes

1 1/2 pounds monkfish, approximately
1/4 pound fresh black trumpet mushrooms
1 1/2 pounds fresh spinach, tough stems removed
3 Tbsp. butter
1 shallot, minced
1/4 cup Scotch
1/2 cup heavy cream
Salt and freshly ground black pepper
2 Tbsp. olive oil

Trim purplish membrane off fish. Cut crosswise into fillets about 1/2 inch thick. Set aside. Plunge mushrooms into cold water to remove any grit. Drain well, then squeeze dry in paper towels. Cut large mushrooms in half lengthwise. Wash spinach in several changes of cold water to remove all grit. Transfer to a colander but do not dry.
Melt butter in a large saute pan over medium-high heat. Add shallot, and saute 1 to 2 minutes, then add mushrooms. Cook stirring often, until wilted and tender, about 10 minutes. Add Scotch and cook until reduced to a glaze; add cream and cook until it coats mushrooms. Season with salt and pepper. Remove from heat but keep warm.
Place spinach in a large pot over medium high heat, cover and steam until wilted. Remove from heat, squeeze dry and keep warm.
In a second large saute pan, heat oil over high heat until almost smoking. Season fish on both sides with salt and pepper, and lay into hot oil. Cook 4-5 minutes on each side, until very tender. Season spinach, and divide among 4 serving plates; lay monkfish fillets over each. Spoon mushrooms and liquid over each serving (there will be just enough sauce to lightly cover fish.) Serve.