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

Tyler Florence is one of my favorite TV cooks.  His recipes are always good.  This is a 3 part recipe for a whole meal.  I had to change the sequence as I strained a muscle in my back and couldn’t move fast enough to do his order.  We had leftover grits.  I should have just made half, but Jim wants leftovers for Sunday brunch with his bacon and eggs.  When he says to use a 2 qt. pan for the grits, if you are making the full recipe, use a larger one.  Mine was 2.5 qts. and it was over flowing. We get really good sea bass at Costco.

Ingredients:

4 (6 oz.) center cut fillets Chilean sea bass

Salt and pepper

4 T canola oil

1 bunch fresh thyme

6 T butter

2 pt. assorted mushroom (I just used baby portobello)

2 C instant grits

1 qt. chicken stock

1/4 C heavy cream

1# baby spinach

Directions:

1. Season the sea bass with salt and pepper.
2. In a large sauté pan over medium heat, add the canola oil and heat the oil to a slight smoke.  
3. Add 1 sprig of fresh thyme to the sauté pan and sear the sea bass skin side down of 7 minutes.  He says,  “This will give the fish a beautiful crisp skin and golden color.”  My skin stuck to the pot.)
4. While the fish is cooking start the grits.  In a 2 qt. saucepan add 2 T of butter and i sprig of fresh thyme.  When the butter begins to brown, add the mushrooms and sauté 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 T of butter.  Season with salt and pepper, when ready to serve, remove the thyme sprig.  Keep the grits warm on a low temperature.
5. Carefully turn the fish over, to finish the other side for about 2 minutes.  Remove the sea bass and hold in a warm place.  
6. In the same sauté pan, on the same temperature, add the spinach.  It will quickly wilt.  Finish the spinach with remaining butter and season with salt and pepper.  
7. For the presentation, serve this dish in a large soup bowl.  Using a ladle, scoop a small amount of grits into the bottom of each bowl.  Layer a small amount of spinach on the grits and finish with the sea bass.  Garnish with thyme.  

This was a delicious meal and fairly easy.  I made the grits from start to finish first and kept on a very low burner.