Chilean Sea Bass with Asian Glaze and Sesame Spinach

Chilean Sea Bass with Asian Glaze and Sesame Spinach

Shopping List:

For the Chilean Sea Bass:

1 Lb. Chilean Sea bass fillet (2 fillets)

½ tsp Fish Sauce

1 ½ Tbs Lemon Juice

Salt and Pepper to taste

1 Tbs Avocado Oil

For the Sauce:

2 Tbs Lime Juice

1 Tbs minced Ginger

2 Tbs Fish Sauce

2 Tbs Rice Vinegar

2 Tbs Honey

1 tsp Sesame Oil

1 Tbs Extra Virgin Olive Oil (First Cold Pressed preferred)

1-2 Tbs Thai Chili Garlic Sauce (or Paleo Chef Sriracha)

For the Spinach :

10 oz Spinach

1 tsp Sesame Oil

1-2 tsp Sesame Seeds

Cast iron or non-stick pan required.

1. Pat dry Chilean Sea Bass fillets. 
2. Drizzle fillets with fish sauce and lemon juice, then add salt and pepper to taste. 
3. Heat pan over high heat with 1 Tbs avocado oil until almost smoking.  Reduce heat to medium-high and add sea bass fillets.  Cook 4-6 minutes per side until golden brown and cooked through. 
   
   
   
   
4. In a small bowl, whisk together the sauce ingredients: lime juice, minced ginger, fish sauce, rice vinegar, honey, sesame oil, olive oil and chili garlic sauce. 
5. Remove cooked sea bass and plate.  In the same pan add 1 tsp sesame oil and sauté spinach until wilted, about 1 minute.
6. Place spinach to the side of the sea bass and sprinkle with sesame seeds.  Top the sea bass and spinach with a generous portion of prepared Asian sauce and enjoy!