Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 4 (6-ounce) center cut fillets Chilean sea bass
  • Salt and pepper
  • 4 tablespoons canola oil
  • 1 bunch fresh thyme
  • 6 tablespoons whole butter
  • 2 pints assorted mushrooms (shiitake, cremini, portobello)
  • 2 cups instant grits
  • 1 quart chicken stock
  • 1/4 cup heavy cream
  • 1 pound baby spinach, carefully washed
Directions
  • Season the sea bass with salt and pepper.

  • In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.

  • While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.

  • Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.

  • In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.

  • For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.


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