Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach

Step 1

Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)

Step 2

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.

Step 3

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.

Step 4

Remove cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted -- about 1 minute.

Step 5

To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.