Products & Brands

Pan Seared Chilean Sea Bass

20 7 oz. Fresh Chilean Sea Bass portions
12 ozs. Fresh White Mushrooms, quartered
8 ozs. Fresh Spinach, cleaned, torn and blanched
1 C Fresh Roma tomatoes, seeded and diced
2 Shallots, peeled, sliced
2 C Navy Beans, blanched
1 C White wine
4 C Stock
2 C Heavy Cream
2 T Parsley, chopped
1 T Thyme, chopped
TT Salt & Pepper
2 oz. Butter
Season Sea Bass with salt, pepper and thyme.
Pan sear on both sides and remove to separate pan to oven.
In original pan, add mushrooms, shallots and beans - sauté until soft.
Deglaze with white wine, add stock, cream, salt, pepper and parsley.
Reduce slightly.
Add spinach and tomatoes - simmer 2 more minutes.
Finish with butter, adjust seasonings.
Spoon reduction and vegetables onto service plate and serve Sea Bass over.