Swordfish and Shrimp Napoleon

1 pkg. puff pastry (freezer section of grocery store)
4 cups fresh spinach
½ red onion, jul
Salt & pepper
½ oz. Chopped garlic
4 large shrimp (tail on)
2 2oz. Fresh swordfish (use fish of your choice) blackened
1 each red, green, yellow pepper - cut into triangles
2 tsp. fresh herbs (basil & parsley)
Tomato Puree (see below)

1. Thaw puff pastry according to package instructions.
2. Cut puff pastry into triangles and bake 350* until brown.
3. In pan, sauté garlic, peppers, and salt & pepper, cook until soft.
4. Sauté garlic, red onion.
5. Once translucent, add spinach, and salt & pepper.
6. Once wilted remove from pan. Let drain.
7. In pan, sauté garlic, shrimp, salt & pepper, and 1 tsp. of fresh herbs.
8. To blacken fish, lightly coat fish with blacken spice. Heat skillet, very hot, no oil. Place fish on skillet, cook on each side 3 - 5 minutes. (Cook according to the temperature you like your fish)

On plate, place triangle of puff pastry, swordfish, spinach, pepper, puff pastry, spinach, 2 shrimp, spinach, puff pastry, pepper. On three sides, place a dollop of tomato puree.

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Roasted Tomato Puree

2 cups sundried tomatoes
2 roma (plum) tomatoes
1 tsp. sugar
1 TBS balsamic vinegar
¼ tsp. salt
¼ tsp. pepper

Blend in blender until smooth.