1 1/2 - 2 lbs. young spinach
2 shallots
4 tbsp. unsalted butter
1 lemon
1/2 orange
1/2 lime
Salt
Freshly ground white pepper
4 orange twists (opt.)

1. Wash spinach thoroughly, remove stems and place wet leaves in medium size bowl. Peel shallots and chop enough to measure 2 tablespoons.

2. Squeeze 1/4 cup lemon juice, 3 to 4 tablespoons orange juice and 1 tablespoon lime juice. In small bowl, combine juices and remove pits.

3. In large skillet heat butter over medium high heat until foamy. Add shallots and toss lightly with wooden spatula for 1 minute, removing skillet from heat to keep shallots from burning if necessary.

4. Add spinach and toss to combine thoroughly with butter and shallots.

5. While spinach is still bright green, push to one side of skillet and pour citrus juices into pan. Reduce juices over medium high heat 30 seconds, then quickly toss spinach with juices and salt and pepper to taste.

6. Serve alongside swordfish steaks and, if desired, garnish each serving with an orange twist.