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Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach
Easy
30 Minutes
4
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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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 sambal olek (or Paleo Chef Sriracha)
  • for the spinach:
  • 10 ounces spinach
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sesame seeds

Method

  • 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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