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