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

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

Tyler Florence

Recipe courtesy Tyler Florence

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on February 19, 2012

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    I made this dish last night and got rave reviews from my dinner guests. It is simply fantastic. I put a little spin of my own on it by substituting grits for polenta..fabulous just fabulous. It was really easy, and repeating it should make it even easier.

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  • on February 17, 2012

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    Very good, fairly simple, complete meal. There was a lot more butter than I typically care to cook with, but it was easy to omit. I used skinless sea bass and my husbang loved the crisp formed on what would have been the skin side of the fish. I'll definitely make this again.

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  • on February 13, 2012

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    I had to review this mainly because of the expense of this meal and the fact that it was definitely not 5 stars IMO. First of all, do not use all of the oil to cook the fish! It was more like frying the $45.00 Sea bass. It lacked flavor to me. I think if I had it to do all over again I would make some sort of sauce to pour on top of the fish? Maybe some sort of white wine sauce? Very disappointing!!!! This was a Valentine's Day dinner/15 year wedding anniversary dinner.

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  • on January 06, 2012

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    Delicious YES.
    Easy NOT REALLY. Trying to coordinate the different parts that accompany the fish AT THE SAME TIME is NOT easy. But still, all in all, the finished product was worth it.
    I also added garlic to the spinach and I added more butter to the mushrooms.

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  • on August 10, 2011

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    This was absolutely delicious. I made my own variation using kale instead of spinach. Paired with a good honeywine you can't miss!

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  • on May 23, 2010

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    So delicious! Recommend not using as much fat as the recipe called for, sea bass is buttery enough. I cut the butter and oil back a bit.

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  • on April 24, 2010

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    I make a dish similar to this one but it requires more work. The fish is braised partly on the stovetop and then transferred into the oven to finish. The braising liquid is reserved to make a veloute and then a white sauce. The fish is served over a bed of wilted spinach, topped with sauted mushrooms and then covered with the white sauce.
    Tyler's treament here is every bit as good and only half the effort. The grits approximate the creaminess of the white sauce while not compromising the flavor at all. Excellent recipe. Kudos, Tyler!

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  • on March 14, 2010

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    Easy yes. Delicious? Well........ I'd probably reach for another recipe with more delicious things to complement the very expensive Chilean Sea Bass. Grits with wild mushrooms just didn't cut it for my family .

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  • on February 22, 2010

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    This recipe was so delious and easy to make. The presentation is very impressive. I added a small amount of parm cheese to the grits, and a little garlic to the spinach. I love this dish and can't wait to make it again

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  • on February 17, 2010

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    I have never made sea bass at home but have had it often in restaurants. I have also never made grits at home, and can't say I eat them often. This was so easy and quick to make, and it tasted just as good, if not better, than many meals I've had in restaurants across the country. I've never left a comment before, but I feel Tyler really has a great recipe here. I bought a wild mushroom mix and went a little light on the butter. I plan to make it again for company soon.

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