Over an open flame, roast poblano and red bell peppers. Using metal tongs, hold peppers over flame and roast until outer skin is charred, turning as necessary. (Alternately, roast peppers in the oven by placing them on a cookie sheet under the broiler. Turn peppers 1/4 turn when skin starts to blister and blacken. Repeat 2 more turns to roast all sides and remove from oven.)

When roasted, place peppers in a Ziploc bag and allow to cool.

When they are cool, remove from bag.

Remove all outer skin.

Cut peppers in 1/2.

Remove all seeds.

Cut into 1/4-inch strips. Set aside.

Wash mushrooms. Slice each mushroom into 4 slices. Set aside.

Trim spinach. Set aside.

Place fish fillets on a plate. If grilling, coat lightly with olive oil.

Lightly season both sides of each piece with salt and white pepper.

Place shrimp and scallops on a plate or separate plates, if you prefer.

Lightly season both sides of each piece with salt and white pepper.

Preheat oven to 400°F.

Preheat grill and clean and oil grate.

Place fillets on grill. Cook for about 2 1/2 minutes.

Using a metal spatula, remove from grill.

Place into a saute pan with grill marks up.

Place pan in preheated oven and bake for about 3 minutes. To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.

Remove from oven. Set aside and keep warm.

Preheat oven to 400°F.

Place a sauté pan over medium heat.

Add 1 tablespoon canola oil or butter.

When oil is hot and shimmering or butter has melted and is hot (do not burn), place fish in pan with the meaty side down.

Cook for about 2 minutes or until golden brown.

Using a metal spatula turn fish.

Place pan in preheated oven for about 3 minutes. To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.

Place a sauté pan over medium heat.

Add 1 tablespoon of butter.

When butter has melted and is hot (do not burn), add scallops, shrimp, mushrooms and roasted peppers. Sauté until shrimp is just turning pink.

Add white wine to mixture. Cook until reduced by half.

Add heavy whipping cream. Bring to a boil and reduce by 1/3. (Sauce should be thick enough to hold on fish.)

Taste. Add salt and pepper, to taste.

Remove from heat. Stir in spinach leaves.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin.

Cut into thin slices.

Place a filet in the center of each plate.

Place avocado fan on top of filet.

Pour sauce over fish leaving avocado exposed.

Serve immediately, hot.