Pan Seared Sea Bass with Mushroom Grits and Fresh Spinach
 
 
The perfect fish for a non-fish eater...Sea Bass is mild, meaty and quickly prepared.
Author:
Ingredients
  • MUSHROOM GARLIC PARMESAN GRITS:
  • 4 tablespoons butter
  • 1 clove garlic, pressed or minced
  • ⅛ teaspoon dry thyme leaves
  • 1 pint mushrooms (I used Portobello)
  • 1 cup grits
  • 2 cups chicken stock
  • ⅔ cup heavy cream
  • salt and black pepper to taste
  • 4 tablespoons Parmigiano Reggiano cheese, finely grated
  • PAN SEARED SEA BASS AND SPINACH:
  • Center Cut Fillets of Sea Bass
  • Salt and Pepper
  • 2 tablespoons canola oil
  • 6 ounces of fresh spinach, washed
  • 2 tablespoons butter
Instructions
  1. In a sauce pan, melt 2 tablespoons of the butter, add the garlic and thyme.
  2. Saute for about 3 minutes.
  3. Add the mushrooms, saute until golden.
  4. Stir in grits, add chicken stock, reduce heat and simmer until the grits thicken.
  5. Add the heavy cream, 2 tablespoons butter, salt and pepper.
  6. Transfer to baking dish and sprinkle with parmesan cheese.
  7. Bake at 400 degrees until golden brown and bubbly (about 20 minutes).
  8. This is enough time to prepare the fish and spinach.
  9. Season the sea bass on both sides with salt and pepper.
  10. Place a heavy skillet over medium heat, add the canola oil and bring it to a very slight smoke.
  11. Add the sea bass and cook for 7 minutes (Don't move it).
  12. Carefully turn the fish and cook the other side for the same time.
  13. Remove the sea bass and hold in a warm location.
  14. In the same skillet, add the spinach.
  15. Once the spinach has wilted, add the butter and season with salt and pepper.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/pan-seared-sea-bass-with-mushroom-grits/