Seared Chilean Sea Bass with Asian Sauce

Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy, sour sweet sauce. Quite simply the most sophisticated fish dinner you could make. This Seared Chilean Sea Bass recipe is made with a filet served atop wilted sesame spinach and drizzled with a sour, sweet sauce.

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 teaspoons 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

For The Spinach:

10 ounces spinach

1 teaspoon sesame oil

1-2 teaspoons seaweed and sesame seeds

Instructions

Wash and pat dry sea bass filets. 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 filets, 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. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

Seared Chilean Sea Bass with Asian Sauce