Pan-seared Sea Bass with Asian Pan Sauce

Fish Fish & Seafood Gluten-Free Kitchen Main Dish One Pot Meal

Pan-Seared Sea Bass with Asian Sauce

By Chris Capell

This pan-seared sea bass with Asian-inspired sauce is an easy and delicious way to cook this wonderful fish. The sea bass is simply seasoned to impart a mild and buttery flavor, and there is no need for a lengthy marinade. The pan-seared fish pair nicely with the sauce that is made in the same pan after browning the fish. I removed the skin because we are not fans of fish skin, but if you like skin there is no need to remove it — though you may wish to score to prevent it from curling.

We paired the dish with stir-fried vegetables, but it would go nicely on a bed of spinach as well.

Ingredients

Print Recipe

1-2 lbs Chilean sea bass fillets
Dizzy Pig SPG Original seasoning to season fish
1 Tbsp oil for pan sear

Asian-inspired sauce

1 shallot, minced
1 Tbsp grated ginger
¼ cup Mirin (or Chinese/white wine)
¼ cup chicken broth
1 Tbsp sugar
2 Tbsp soy sauce
½ Tsp sesame oil
Lime juice to taste

Directions

Rinse and pat dry sea bass fillets. Season both sides of fish with SPG Original (or salt and pepper)
Heat pan and oil on medium/high heat
Sear fish until golden brown on both sides, about 2-3 minutes per side
Remove fish and reserve
Reduce heat to medium
Add shallots and ginger to pan and sauté for 5-10 minutes
Add wine and chicken broth, and simmer until reduced and slightly thickened
Add sugar, soy sauce and sesame oil and simmer briefly
Add lime juice to taste
Add fish back to pan, spoon sauce over it, and cook a few more minutes or until fish is done to your liking
Enjoy!