Seared Sea Bass with Braised Urban Greens


  1. In a large sauté pan, render bacon until nearly crisp, add shallots and continue cooking until soft.
  2. Add greens, beans, broth and cider to pan, cover and simmer stirring occasionally every minute or so. Remove from heat and season with salt and pepper.
  3. For the apple butter, combine chopped apples, butter, and cinnamon in food processor and pulse until smooth, remove from bowl and set aside.
  4. Heat a large sauté pan, add the olive oil. Pat sea bass dry with paper towel, season with salt and pepper. Add the sea bass to the hot skillet and cook over moderately high heat until light golden, about 3 minutes per side. Finish in oven if desired.
  5. To serve, place the braised greens on the plate, top with seared sea bass, and a spoonful of apple butter.


  • 2 strips Silver Source® Bacon, diced
  • 1 shallot(s), peeled and sliced
  • 4 cups Urban Greens salad blend
  • 1 cup West Creek® Cannellini Beans
  • 3 tbsp broth, vegetable
  • 3 tbsp apple cider
  • 1/4 cup Simplot® Roast Works® Roasted Fuji Apple, chopped
  • 3 tbsp Nature's Best Dairy® Butter
  • pinch Roma® Cinnamon, Ground
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 4 6 oz Bay Winds® sea bass filet(s)
  • to taste salt and pepper