Pan Seared Sea Bass With Warm Spinach Salad

Prep Time 10 min
Cook Time 15 Min
Servings N/A
Difficulty Moderate

Ingredients

  • 1/4 cup Crisco® Pure Canola Oil
  • 4 (6 oz.) sea bass fillets
  • Salt and pepper to taste
  • 1 red onion, cut into thin strips
  • 2 cups button mushrooms
  • 1 tomato
  • 1 lb. fresh baby spinach
  • 4 strips crisply cooked bacon
  • 3 tbsps. sunflower seeds
  • 1 tbsp. balsamic vinegar

Directions

  • Step 1

    HEAT 2 tablespoons oil in large heavy skillet over medium-high heat. 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 pan; keep warm.

  • Step 2

    ADD 2 tablespoons oil to pan. Add onion, mushrooms, tomato, spinach, bacon and sunflower seeds. Cook and stir 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.

Serving size
(1/4 of recipe)

  • Calories 420
  • Calories from Fat180g
  • Total Fat 21g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 85mg
  • Sodium 490mg
  • Potassium 0mg
  • Total Carbohydrates 20g
  • Dietary Fiber 7g
  • Sugars 4g
  • Protein 42g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet