This is quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes. Although a pricey piece of fish, it’s one of our favorites, as the flesh is so buttery and meaty.
The recipe is made with a filet served atop wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.
Recipe from food blog, “Avocado Pesto”
Servings: 4
1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
1/2 – 1 tsp fish sauce
splash of lemon juice
salt/pepper to taste
1 tsp avocado oil
For the sauce:
2 tbsp lime juice
1 tbsp minced ginger
2 tbsp fish sauce
2 tbsp rice vinegar
1/2 tbsp maple syrup
1 tsp sesame oil
1 tbsp olive oil
1-2 tbsp thai chili garlic sauce sambal olek (or Paleo Chef Sriracha)
For the spinach:
10 oz spinach
1 tsp sesame oil
1-2 tsp 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 a cast iron or heavy non-stick skillet over high heat until almost smoking. Reduce the 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 the 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.