boston.com Your Life your connection to The Boston Globe
Recipes Game Globe Santa Holiday Scenes Gift Tags Get Wrapped Home Get Wrapped Home

Seared Chilean Sea Bass over Spinach and Shiitake Mushroom Ragout

Be sure to ask your fishmonger for Chilean sea bass fillets from the thick belly section of the fish. The tail portion, while still tasty, is flat and has much smaller flakes.

6 slices bacon
1 cup chopped leeks
1/2 pound shiitake mushroom caps, thinly sliced
1/2 pound fresh spinach, tough stems removed and coarsely chopped
3 medium tomatoes, cored and diced
3 garlic cloves, minced
4 (6-ounce) Chilean sea bass fillets
Salt and freshly ground black pepper
1 tablespoon flour
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 tablespoon sweet butter
Place a large nonstick skillet over medium-high heat. When hot, add the bacon. Cook until crisp, then drain on paper towels. Crumble and set aside in a small bowl.

Pour off all but 2 tablespoons of bacon fat (or wipe out the skillet and add 2 tablespoons of olive oil) and place the skillet over medium-high heat. Add the leeks and mushrooms, and cook until soft, about 6 minutes. Stir in the spinach, tomatoes, and garlic. Cover and keep warm.

Season the fish fillets with salt and pepper, and dust both sides with flour.

Place the oil in a large nonstick skillet over medium-high heat. When hot, add the fish and cook for 4 minutes on each side; cover and cook for 3 to 5 more minutes, or until flaky and cooked through.

Reheat the ragout and add the lemon juice. Swirl in the butter and stir until blended. Spoon the ragout onto 4 plates and top with the fish. Sprinkle each serving with crumbled bacon.

Serves 4.

By Victoria Abbott Riccardi, Globe Correspondent

Sponsored Links