Pan Seared Chilean Sea Bass with Wild Mushroom Grit

Name: Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) center cut fillets Chilean sea bass; Salt and pepper; 4 tablespoons canola oil; 1 bunch fresh thyme; 6 tablespoons whole butter; 2 pints assorted mushrooms (shiitake, cremini, portobello); 2 cups instant grits; 1 quart chicken stock; 1/4 cup heavy cream; 1 pound baby spinach, carefully washed

Servings: persons

1
Season the sea bass with salt and pepper.
2
In a large saute 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 saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes.
4
This will give the fish a beautiful crisp skin and golden color.
5
While the fish is cooking start the grits.
6
In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme.
7
When the butter begins to brown, add the mushrooms and saute until golden.
8
Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer.
9
When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter.
10
Season with salt and pepper, when ready to serve, remove the thyme sprig.
11
Keep the grits warm on a low temperature.
12
Carefully turn the fish over, to finish the other side.
13
Remove the sea bass and hold in a warm place.
14
In the same saute pan, on the same temperature, add the spinach.
15
It will quickly wilt.
16
Finish the spinach with the remaining whole butter and season with salt and pepper.
17
For presentation, serve this dish in a large soup bowl.
18
Using a ladle, scoop a small amount of grits into the bottom of each bowl.
19
Layer a small amount of spinach on the grits and finish with the sea bass.
20
Garnish with fresh thyme.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6-ounce) center cut fillets Chilean sea bass, Salt and pepper, 4 tablespoons canola oil, 1 bunch fresh thyme, and more.

Yes, Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions