Pan-seared chilean sea bass with shiitakes and leeks

Name: Pan-seared chilean sea bass with shiitakes and leeks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: En
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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Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

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.