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Pan Seared Sea Bass With Warm Spinach Salad
Created by admin, Tuesday, 01 May 2007
Description
Prep time: 15 minutesCook time: 15 minutes
Makes 4 servings
Ingredients
At a glance
Chef Creations
Serves
4 servings
1/4 cup crisco canola oil *, divided
4 6-ounce sea bass fillets
salt and pepper to taste
1 red onion cut into thin strips
2 cups button mushrooms, sliced
1 tomato, cut into 8 wedges
1 pound fresh baby spinach, stems removed
4 strips crisply cooked bacon, chopped
3 tablespoons sunflower seeds
1 tablespoon balsamic vinegar
4 6-ounce sea bass fillets
salt and pepper to taste
1 red onion cut into thin strips
2 cups button mushrooms, sliced
1 tomato, cut into 8 wedges
1 pound fresh baby spinach, stems removed
4 strips crisply cooked bacon, chopped
3 tablespoons sunflower seeds
1 tablespoon balsamic vinegar
Methods/steps
In a large heavy skillet heat 2 tablespoons Crisco Oil over medium-high heat, until hot but not smoking. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside.
Add the remaining Crisco Oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium-high heat. Add vinegar; toss and cook just until warm. Place spinach mixture on 4 serving plates; top each with a sea bass fillet.
*Or your favorite Crisco Oil
Reviews
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