Pan Seared Sea Bass with Mushroom Grits

Posted on November 21, 2011 by P ~ The Saucy Southerner
Pan Seared Sea Bass Recipe

Pan Seared Sea Bass

For those of you who are local, The Market (at Washington and High Street) in Maryville has Sea Bass in stock.  It’s a delicious fish, very meaty in texture and mild in flavor.  This is a super simple recipe that’s ready for the table in mere minutes!  

I originally posted this recipe in 2008 in another blog, but it is worth repeating.  The next time you see Sea Bass in your local grocery, give it a shot!

P~

Pan Seared Sea Bass with Mushroom Grits and Fresh Spinach
 
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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.
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About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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