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Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach

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

    •    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


  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)
  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.
  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.
  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.
  5. 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


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