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

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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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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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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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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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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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Chilean sea bass has been mine and my husband's favorite to order at restaurants if available. I have made it myself with other recipes with OK results. This recipe is the one of those that my husband demands we save into our special recipe collection. The crispness of the skin with the melt in your mouth flesh is supreme! And so easy to make. I rubbed the fillet with EVOO and sprinkle with seasalt before the panfry. Thanks Tyler!

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The Sea Bass was beautifully crisp on the outside while moist and tender inside. I did not add butter to finish the spinach but prepared the grits according to the recipe. The timing for this recipe is truly accurate...have your ingredients prepped in advance because this dinner will be on the table in no time and is incredibly satiating. Beautiful presentation and delicious. Impressive on every level!

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the person who reviewed before me is an idiot. if you want to take advice from someone who spent two hours working and prepping a few really easy ingredients maybe you can join her/him in line at the burger king drive-thru. this dish is delicious, quick and easy. If you understand the words on the recipe you should be able to make a great meal. try rosetta stone maybe, "null"?

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i have never left a comment bf & was super excited to try this dish. not only was it horrible, i almost puked in my dish half way through it, dreadful & disgusting. it's an expensive dish & because I spent so much, I had to write this because it is absolutely awful. there's nothing worse than spending money on a dish gone bad so please save yourself the frustration & do not make this dish. i wanted to cook my boyfriend a romantic dinner before he went to italy for 2 weeks, i wish i would have gone out to an upscale restaurant instead! the cost would've been comparable, i could have saved myself 2.5 hours grocery shopping, & cooking. honestly, this dish sucks massive balls & the ppl that gave it a 5 star rating must eat burger king everyday. if you want to cook a spectacular dish for the same $$, i recommend the miso black cod recipe (it's wolfgang puck, i believe & the roasted garlic spinach wasabi mashed potatoes. now that's a 5 star dish! it's fantastic. so after reading this, if you still decide to make it, consider yourself warned.

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I made this tonight with my boyfriend. We used polenta instead of grits and tarragon instead of thyme. It was absolutely delicious, and totally restaurant quality. Plus, it was quick and easy!

I would cut the butter and oil content by at least half, though, as it was a bit heavy. I would also add more mushrooms, and try to buy sea bass fillets that are evenly thick.

Great recipe!