Ingredients Jump to Instructions ↓

  1. 1/4 cup CRISCO® Canola Oil*, divided

  2. 4 (6 ounce) fillets sea bass Salt and pepper to taste

  3. 1 red onion, cut into thin strips

  4. 2 cups button mushrooms, sliced

  5. 1 tomato, cut into 8 wedges

  6. 1 pound fresh baby spinach, stems removed

  7. 4 slices crisply cooked bacon, chopped

  8. 3 tablespoons sunflower seeds

  9. 1 tablespoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. 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.


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