Paleoista Seared Sea Bass With Coconut Curry on Spinach

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 portobello mushrooms
  • 1 shallot
  • 2 garlic clove
  • ginger
  • 1 lemongrass
  • 1 cup coconut milk
  • 1 cup fresh basil
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 6 oz sea bass fillet
  • black pepper
  • 4 cups baby spinach

Directions

Heat 1 tablespoon of the oil in a cast-iron skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add shallot and cook for 1 minute. Add the garlic and cook 1 more minute. Pour in the stock, then add the ginger, lemongrass, coconut milk, torn basil, curry powder and turmeric and cook, stirring occasionally, for 5 minutes, making sure not to burn. Turn off the heat, cover and set aside. Pour the remaining oil into another skillet and heat over medium-high heat. Pat the fillets dry with paper towels and sprinkle with black pepper. Cook, flesh side down, for 3 to 4 minutes, then carefully flip over with a spatula and cook 3 to 4 minutes longer, or until the internal temperature registers 160°F on an instant-read thermometer. Remove from heat, cover and set aside. Arrange half of the spinach on each of two plates, followed by a sea bass fillet. Spoon the sauce on top and serve.

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