Pan seared chilean sea bass with shiitakes and leeks

Ingredients

• 7tablespoons Butter (you can use less and replace with extra virgin olive oil)
• 1/2 Cup Leeks, rinsed and sliced to 1/8 inch
• 1 Cup Shiitake Mushrooms, sliced
• 1/4 Cup Tomato Concasse (please click link to learn this technique)
• 2 tablespoons Basil Chiffonade (please click link to learn this technique)
• 1 Cup Dry White Wine
• 1-2 tablespoon Vegetable Oil
• Salt
• Pepper
• 1 Cup Curry Flour (1 cup flour, 2 tablespoons curry powder mixture)
• 4 Cups Spinach loosely packed
• Three 6 ounces Portions of Sea Bass

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Preparation

• Preheat over to 500 degrees or close as possible. Melt 1 tablespoon of butter in a medium saute pan and add the leeks, sauteing over medium-high heat until they begin to wilt.
• Add 1 tablespoon butter and, when melted, add the shiitakes and let them begin to wilt also.
• Add tomato concasse and basil, tossing to mix well then pour in the white wine and let reduce by 1/4, keeping the pan over medium-high heat.
• While the sauce is reducing, heat a large saute pan over high heat until just short of smoking.
  
• Season fish with a little salt & pepper and dredge in curry flour, patting off any excess.
• Put oil in hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan.
• Sear the fish for under 1 minute until it starts to color. Gently turn fish over and place the pan in the over to finish cooking, 6-8 minutes. The fish will begin to open and the flesh will be opaque.
• While fish is cooking, enrich the sauce by adding 3-4 tablespoons of butter, stirring and swirling the pan until the butter is incorporated into the sauce.
  
• Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2-3 minutes in the pan.
• When you are ready to serve, you will need a minute to finish the sauce.
• Bring the sauce to a low simmer over medium heat, add the spinach, and let the spinach wilt. Add 1 more tablespoon of butter, easily stirring into the sauce.
• Check for seasoning. Plate the fish, surrounding it with the spinach and shiitake sauce. Serve with mashed potatoes. We ate ours with brown rice.

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