Sauteed Opakapaka w/Spinach Coconut Luau Sauce

Sauteed Opakapaka with Spinach Coconut Luau Sauce

4 opakapaka fillets, 6 ounces each
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon olive oil
1/4 cup flour
2 tablespoons butter
1 tablespoon cooking oil

Season opakapaka fillets with ginger, garlic, salt, pepper, and olive oil.  Coat with flour.  In a large skillet, heat butter and cooking oil.  Saute fish fillets until just cooked, do not over cook.
Transfer fish to a warm serving plate and serve with spinach coconut luau sauce.

Spinach Coconut Luau Sauce:
3 tablespoons mincedMaui onions
1/2 tablespoon minced fresh ginger
2 tablespoons butter
1 cup heavy cream
1/4 cup coconut milk
Salt, pepper, and sugar to taste
1/2 cup cooked fresh luau leaves (may substitute with chopped fresh spinach)

In a small saucepan, sauté onion and ginger in butter for 3 minutes, or until onion is translucent.  Add heavy cream, bring to a boil and reduce by half.  Stir in cooked luau leaves and coconut milk, and cook for 2 minutes.  Season to taste with salt, pepper, and sugar.