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Sweet & Spicy Sea Bass With Baby Spinach

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes


4 servings


1  pound  frozen sea bass fillets, thawed

*  salt and ground black pepper

1  5 ounce bag  baby spinach salad

1  medium onion

1  medium red bell pepper

1  tablespoon  olive oil

4  tablespoons  red jalapeno jelly

2  tablespoons  balsamic vinegar

1  tablespoon  butter


Rinse fillets under cold running water and pat dry. Season with salt and pepper and set aside.

Wash spinach and pat dry. Cut onion into quarters and then into 1/4-inch thick wedges. Seed bell pepper and cut into strips 1/4-inch thick x 2-inches long.

Heat oil in a large skillet. Sautèacute; onion over medium-high heat 4 to 5 minutes until tender and slightly golden. Stir in 2 tablespoons jalapeno jelly; add bell pepper and Sautèacute; 1 minute.

Toss onion mixture with spinach and 1 tablespoon balsamic vinegar in a medium bowl; salt and pepper to taste and set aside.

Heat 1 tablespoon butter in same skillet over medium-high heat. Sear fillets 2 minutes per side. Reduce heat to medium and cook thicker pieces 1 to 3 minutes longer. Remove pieces when done. Fish is cooked when it just begins to flake and color turns from transparent to opaque (white) in the center.

Discard juices and wipe skillet clean. Melt remaining 2 tablespoons jelly in skillet; stir in remaining 1 tablespoon vinegar and drizzle over fish.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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