| PAN SEARED SEA BASS WITH WARM SPINACH SALAD |
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Prep time: 15 minutes Cook time: 15 minutes Makes 4 servings1/4 cup CRISCO Canola Oil *, divided 4 6-ounce sea bass fillets 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 strips crisply cooked bacon, chopped 3 tablespoons sunflower seeds 1 tablespoon balsamic vinegar 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. *Or your favorite Crisco Oil |
