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Pan Seared Sea Bass With Warm Spinach Salad
CRISCO11Ingredients
15Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup Crisco Pure Canola Oil
- 24 oz. sea bass fillets
- salt
- pepper
- 1 red onion (cut into thin strips)
- 2 cups button mushrooms (sliced)
- 1 tomato (cut into 8 wedges)
- 1 lb. baby spinach (fresh, stems removed)
- 4 strips cooked bacon (crisply, chopped)
- 3 Tbsp. sunflower seeds
- 1 Tbsp. balsamic vinegar
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Directions
- HEAT 2 tablespoons oil in large heavy skillet over medium-high heat. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet. Cook 5 minutes more. Remove from pan; keep warm.
- ADD 2 tablespoons oil to pan. Add onion, mushrooms, tomato, spinach, bacon and sunflower seeds. Cook and stir quickly over medium-high heat. Add vinegar. Toss and cook just until warm. Place spinach mixture on 4 serving plates. Top each with a sea bass fillet.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium410mg17% |
| Potassium1410mg40% |
| Protein38g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A220% |
| Vitamin C70% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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