Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach
30 Minutes
Good sources of selenium
Quite simply the most sophisticated Sea Bass dinner you could make, that happens to also be ready in 30 minutes.
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  • 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 sambal olek (or Paleo Chef Sriracha)
  • for the spinach:
  • 10 ounces spinach
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sesame seeds


  • 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.

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