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

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

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

By Food Network
35 minutes

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Details
  • Servings:   4
  • Calories:   878
  • Protein:   43g
  •  
  • Fiber:   8g
  • Sugar:   7g
  • Carb Total:   72g
  •  
  • Trans Fat:   1g
  • Saturated:   18g
  • Fat Total:   45g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south american
  • american
Comments
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
Instructions

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach serves 4 original recipe by Food Network.

View original preparation instructions

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