Seared Chilean Sea Bass

Ingredients

• Chilean Sea Bass Portions

  Sea Best

  16 oz or 453g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Lime juice

  Raw

  2 tbsp or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Rice wine vinegar

  2 tbsp or 30g

• Raw Agave Nectar

  365 Everyday Value

  ½ tbsp or 11g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chili sauce

  Peppers, hot, immature green, canned

  1 ½ tbsp or 23g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Sesame seeds

  Seeds, whole, dried

  1 ½ tsp or 5g

Directions

1. Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice, and add salt and pepper to taste on both sides.
2. Heat pan over medium-high heat until hot. Add 1 teaspoon sesame oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side until browned and cooked through. Add 1 more teaspoon sesame oil if needed.
3. In a small bowl whisk together the sauce ingredients - lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil, and sambal olek (thai chili garlic sauce). Whisk until smooth.
4. Remove cooked fish from pan and drain on paper towels. In the same pan cook the spinach in 1 teaspoon remaining sesame oil until just wilted, about 1-2 minutes.
5. To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.

Similar Foods

• Pan Seared Chilean Sea Bass Recipe
• Seared Bass with Cauliflower Duo
• Pan-Seared Tilapia with Chile Lime Butter
• Asian Sea Bass
• Curried Sea Bass
• Sea Bass in Papillote