Chilean Sea Bass with Asian Glaze and Sesame Spinach
Ingredients
For the Chilean Sea Bass:
- 1-pound Chilean sea bass fillet, cut into four 3/4-inch thick pieces
- Splash of lemon juice
- 1 tsp. fish sauces
- Salt and pepper, to taste
- 1 tsp. avocado oil, for the sauce
For the Fish Sauce:
- 2 tbsp. lime juice
- 1 tbsp. fresh ginger, grated
- 2 tbsp. fish sauce
- 2 tbsp. rice vinegar
- 1/2 tbsp. maple syrup
- 1 tsp. sesame oil
- 1 tbsp. olive oil
- 1-1/2 tbsp. Thai chili garlic sauce sambal olek or Paleo Chef Sriracha
For the Sesame Spinach:
- 10 ounces spinach
- 1 tsp. sesame oil
- 2 tsp. sesame seeds
Instructions
To prepare the fish sauce:
- In a small bowl, whisk together the lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek.
- Whisk until smooth; set aside.
To prepare the Chilean sea bass:
- Wash and pat dry sea bass fillets.
- Drizzle with fish sauce, lemon juice and add salt and pepper, to taste, on both sides.
- Heat cast iron skillet, over high heat, until almost smoking.
- Reduce heat to medium high and add 1 teaspoon avocado oil.
- When hot, add sea bass fillets, in a single layer.
- Cook for 4 - 6 minutes, per side, without touching them until browned and cooked through.
- Remove cooked fish and set aside.
- In the same pan, cook the spinach in 1 teaspoon sesame oil until just wilted; about 1 minute.
- To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.