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

Name: Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Southern
Ingredients: 454 grams baby spinach, carefully washed; 6 Tbsps whole butter; 4 Tbsps canola oil; 946 milliliters chicken stock; 1 bunch fresh thyme; 59 milliliters heavy cream; 473 milliliters instant grits; 2 pints assorted mushrooms (shiitake, cremini, portobello); 4 servings Salt and pepper; 680 grams center cut fillets Chilean sea bass

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach might be just the main course you are searching for. This recipe covers 65% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 53g of protein, 46g of fat, and a total of 935 calories. This recipe serves 4. A mixture of heavy cream, butter, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free and pescatarian diet. It is an expensive recipe for fans of Southern food.

Instructions

Season the sea bass with salt and pepper.

Ingredients you will need

Salt And Pepper

Seabass

In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.

Ingredients you will need

Fresh Thyme

Seabass

Fish

Equipment you will use

Frying Pan

While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.

Ingredients you will need

Salt And Pepper

Chicken Stock

Thyme

Heavy Cream

Mushrooms

Butter

Grits

Fish

Equipment you will use

Wooden Spoon

Pot

Carefully turn the fish over, to finish the other side.

Ingredients you will need

Fish

Remove the sea bass and hold in a warm place.

Ingredients you will need

Seabass

In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Spinach

Butter

Equipment you will use

Frying Pan

For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl.

Ingredients you will need

Grits

Soup

Equipment you will use

Ladle

Bowl

Layer a small amount of spinach on the grits and finish with the sea bass.

Ingredients you will need

Seabass

Spinach

Grits

Garnish with fresh thyme.

Ingredients you will need

Fresh Thyme

Equipment

Ingredients

Servings:

454grams

baby spinach, carefully washed 6Tbsps

whole butter 4Tbsps

canola oil 946milliliters

chicken stock 1bunch

fresh thyme 59milliliters

heavy cream 473milliliters

instant grits 2pints

assorted mushrooms (shiitake, cremini, portobello)4servings

Salt and pepper 680grams

center cut fillets Chilean sea bass

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.

St. Michael-Eppan Anger Pinot Grigio

Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.