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Pan Seared Sea Bass with Warm Spinach Salad

By: Crisco® Olive Oil

"For the best flavor, start with the freshest sea bass fillets you can buy and the spinach salad will complement it perfectly."

Rate/Review | Read Reviews (5)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

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

Directions

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.