Chilean Sea Bass with Creamed Spinach and Salsa

Serves 4

Preheat oven to 350 degrees.

  • Salsa
    • 1 C diced tomato
    • 1/2 C diced red onion
    • 2 oz balsamic vinegar
    • Salt, white pepper and pinch of sugar, to taste
      Mix ingredients together and let marinate at least 45
  • Fish
    • 4 8-oz fillets Chilean sea bass
    • 2 oz soy sauce
    • 3 cloves minced garlic
    • 1 tsp black pepper
    • 1/2 tsp sugar

Whisk together soy sauce, garlic, pepper and sugar and marinate fish for 3-5 minutes. Bake at 350 degrees in a preheated oven for 18-22 minutes. While fish is cooking, prepare creamed spinach.

  • Creamed Spinach
    • 3 oz. butter
    • 1 small onion, finely diced
    • 2 tsp. minced garlic
    • 1 pkg. frozen chopped spinach, thawed
    • 1 small can sliced mushrooms
    • 1/2 tsp. ground fennel
    • 1/2 tsp. ground nutmeg
    • 1 T flour
    • 1/2 C heavy cream
    • 2 T parmesan cheese
    • Salt and pepper to taste

Gently sauté onion and garlic in butter until transparent. Add spinach, mushrooms, fennel, and nutmeg. Cook 3 minutes. Stir in flour and cook 2 more minutes. Add heavy cream and simmer 6-7 minutes. Mix in parmesan cheese. Simmer 2 more minutes. Stir and taste. Add more fennel, nutmeg or garlic as necessary and finish with salt and black pepper. Keep warm.

TO FINISH DISH: Place one quarter of creamed spinach (or substitute plain sautéed spinach) on each of plate. Center cooked fish on top of spinach and spoon salsa on top of fish.