I am a huge fan of Chilean Sea Bass, and I love to cook with it whenever possible, but it can be challenging because often times it is so pricey. I recently discovered a cool new seafood market in my neighborhood called Wixter Market.
Wixter specializes in high-grade, super-frozen, sashimi-grade fish. Most grocery-store fish have been frozen before you buy them never-frozen fish are 6 to 12 days out of the water. At Wixter, everything they sell has been harvested, cut into portions, and flash-frozen at -18 degrees Celsius within three days. Most of the super-frozen product is frozen within 24 hours, 72 hours at most.
I was intrigued when I popped in, and the pricing was pretty good considering the types of fish they had. I decided upon the Chilean sea Bass and was on my way to thaw it out at home and try a new recipe. I had come across this specific recipe some time ago, so I was anxious to try it with my Chilean sea bass fillets.
The recipe describes this dish as “quite simply the most sophisticated fish dinner you could make” and I must say that it is quite true. I wasn’t necessarily overwhelmed with the recipe, but I did think it would take longer than the 30 minutes described, but I was pleasantly surprised to find that I achieved the recipe in under 40 minutes.
This recipe is packed with flavor, and especially good for you thanks to the sea bass being low in calories and an excellent source of protein, selenium and essential omega-3 fatty acids, and then of course the spinach being an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. Plus it is gluten-free and dairy-free.
This recipe is sweet, salty, and sour and is a perfect light summer dinner that will please anyone’s palette!
- 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 – 2 teaspoons sesame oil
- for the sauce:
- 2 tablespoons lime juice
- 1 tablespoon minced ginger
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon agave
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1-2 tablespoons thai chili garlic sauce (sambal olek)
- for the spinach:
- 10 ounces spinach
- 1 teaspoon sesame oil
- 1-2 teaspoons 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.
- Heat pan over medium-high heat until hot. Add 1 teaspoon sesame oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side until browned and cooked through. Add 1 more teaspoon sesame oil if needed.
- 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 from pan and drain on paper towels. 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.