Grilled Sea Bass with Sauteed Spinach and Baby Portabella Mushrooms
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serves: 4
This recipe kicks ass, sea bass.
This is a very easy seven ingredients meal that is worthy of a dinner party. The earthy flavors of the mushrooms compliment the buttery sea bass perfectly. The lemon brightens the dish and brings everything together.
Ingredients
- 4 6-8 oz pieces of Sea Bass
- 2 cloves garlic crushed l 8 oz baby spinach 1 lemon salt
- 2 1/2 tablespoons olive oil
- 8 oz baby portabella mushrooms quartered
- 8 oz baby spinach
- 1 lemon
- salt
Directions
Pre-heat the grill to medium high heat.
Drizzle the fish with 2 tablespoon of oil and sprinkle with salt. If the sea bass still has skin, place the fish on the grill skin down. The skin will peel off while cooking.
Grill for seven minutes per side or until done.
While the fish is grilling, heat the remaining 1/2 tablespoon of oil in large skillet on medium heat.
Add the garlic and cook for one minute.
Add the mushrooms, cook for three minutes stirring occasionally.
Add the spinach and toss until leaves are wilted, approximately 2 minutes.
Sprinkle with salt to taste and squeeze a quarter of the fresh lemon over the spinach.
Transfer spinach and mushrooms equally to four plates.
Once fish is done grilling, transfer piece of fish to each plate and squeeze the remaining lemon over the dish.