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

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Sea bass turned out perfectly!

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This was a very, very tasty dish. I couldn't find fresh bass, so I had to buy frozen. The frozen portions did not have skin, which was really disappointing because I was looking forward to the crispy skin. Because it didn't have the skin, I had to make sure I didn't over cook the fish. I also didn't use as much of the grits as the recipe called for. 2 cups of grits is a ton. I'm going to keep this recipe... it's worth making again and again. Yum!

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OMG, this is an awesome recipe! the fish turned out perfect: crispy skin, but still not dry at all. I wish I had a crisp white wine at home! I didn't add any seasoning to the sea bass at all!
The mushrooms were delicious! I never thought that polenta (i used corn meal instead of grits can be good with mushrooms.
It's very easy, fast, and amazing recipe! Thank you Tyler!

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Thank you Tyler - this was a fenominal recipe from which I received rave reviews. From the crisp crust created by the frying method of the sea bass to the mushroom grits - Bravo! I used regular grits which afforded me the time to start with that process first and then begin the fry method for the bass. The slow cooking method of those grits allowed me time to ensure the grits were in process so I could concentrate on the bass. Most importantly, it also allowed for a taste testing of the Sauvignon Blanc I planned to serve with the dinner! Having read a few of the reviews prior, I added a salt, garlic and red pepper seasoning to the bass. Don't know if this overpowered the Thyme, but the audience could not stop praising the flavor. Thank you for those mushroom grits. I plan to add those to my Executive Lunch menus at the office!

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Wonderful! THis was the first time I made instant grits and they were great. The whole dish was amazing.

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