- 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
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.
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.