Pan Seared Sea Bass with Warm Spinach Salad Recipe

Pan Seared Sea Bass with Warm Spinach Salad Recipe

  • 1/4 cup CRISCO® Canola Oil, divided
  • 4 (6 ounce) fillets sea bass
  • 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 slices crisply cooked bacon, chopped
  • 3 tablespoons sunflower seeds
  • 1 tablespoon balsamic vinegar
  1. In a large heavy skillet heat 2 tablespoons CRISCO(R) 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.
  2. Add the remaining CRISCO(R) 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.
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