Chilean Sea Bass recipes are exceptional. Especially this one. Quite certainly the most state-of-the-art fish dinner you could make, that happens to also be prepared in half-hour. I suggest I literally never make Chilean sea bass some other way any greater.
Ingredients
- 1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
- 1/2 – 1 teaspoon fish sauce
- splash of lemon juice
- salt/pepper to taste
- 1 teaspoon avocado oil
- for the sauce:
- 2 tablespoons lime juice
- 1 tablespoon minced ginger
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1-2 tablespoons Thai chili garlic sauce sambal olek (or Paleo Chef Sriracha)
- for the spinach:
- 10 ounces spinach
- 1 teaspoon sesame oil
- 1-2 teaspoons sesame seeds
Instructions
- Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)
- 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.
- 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. Whisk until smooth.
- 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.
You may also like
About the author
