Pan Seared Sea Bass With Warm Spinach Salad

• 1/4 cup Crisco Pure Canola Oil
• 24 ounces sea bass fillets
• salt
• pepper
• 1 red onion cut into thin strips
• 2 cups button mushrooms sliced
• 1 tomato cut into 8 wedges
• 1 pound baby spinach fresh, stems removed
• 4 strips cooked bacon crisply, chopped
• 3 tablespoons sunflower seeds
• 1 tablespoon balsamic vinegar

1. 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.
2. 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.

canola oil, bass fillets, salt, pepper, red onion, button mushrooms, tomato, baby spinach fresh, bacon crisply, sunflower seeds, balsamic vinegar

Taken from www.yummly.com/recipe/Pan-Seared-Sea-Bass-With-Warm-Spinach-Salad-1242488 (may not work)