1/4 cup Crisco Canola Oil, divided
4 (6 ounce) fillets sea bass
Salt and pepper to taste
1 red onion, cut into thin strips
2 cups button mushrooms, sliced
1 tomato, cut into 8 wedges
1 lb.fresh baby spinach, stems removed
4 slices crispy cooked bacon, chopped
3 tablespoons sunflower seeds
1 tablespoon balsamic vinegar
In a large heavy skillet, heat 2 tablespoons Crisco oil over medium-high heat, until hot but not smoking. 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 the pan and set aside.
Add the remaining Crisco oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; sauté 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.