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

Directions

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