The only way I ever make this fish! A recipe bound to impress all your dinner guests!
This Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free, Dairy-Free, Paleo. Quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes.
• Prep time: 20 minutes
• Cook time: 12 minutes
• Yield: Serves 4
• 1 tsp avocado oil
• 1/2 - 1 tsp fish sauce
• splash of lemon juice
• salt or pepper to taste
• 1 pound Chilean sea bass fillet cut into 3/4 inch thick pieces
For the sauce:
• 1 tbsp olive oil
• 1 tsp sesame oil
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 1/2 tbsp maple syrup
• 1 tbsp minced ginger
• 1-2 tbsp Thai child garlic sauce samba ole (or Paleo Chef Sriracha)
For the spinach:
• 1 tsp sesame oil
• 10 ounces spinach
• 1-2 tsps 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.
This great family recipe is thanks to Avocado Pesto at https://avocadopesto.com/seared-chilean-sea-bass-recipe/