Steamed Red Snapper With B and B

A recipe from New York's Le Perigord restaurant in New York City. It uses Benedictine and Brandy liqueur, which Food does not recognize, so I listed brandy instead. Taken from a Benedictine liqueur recipe cookbook.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄4 cup brandy (Benedictine and Brandy liqueur)
• 3  tablespoons butter
• 2  red snapper fillets
• 1  pinch  salt and pepper
• 1  carrot, thinly sliced
• 1⁄2 teaspoon fresh oregano, finely chopped
• 1⁄2 lb  spinach leaves, rinsed and trimmed
• 1  lemon, cut ito quarters, to garnish

Directions

1. Fill fish poacher or steamer half full with cold water. Add brandy (B and B) and two tablespoons butter.
2. Melt remaining butter and brush over fish. Season fish on both sides with salt and pepper, and place on rack in steamer. Arrange carrot slices around fish and sprinkle oregano all over. Cover and steam until fish is cooked, about 15 minutes.
3. Remove fish with a spatula and place on serving plates. Spoon carrot slices evenly over fish. Add spinach to steamer and cook about 1 minute. Arrange spinach around fish and garnish with lemon quarters. Serve immediately.