Chilean Sea Bass Recipe with Asian Glaze and Sesame Garlic Green Beens

Ingredients

• 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 teaspoons avocado oil
• 1 tablespoon butter

For the Sauce:

• 2 tablespoons lime juice
• 1 tablespoon minced ginger
• 2 tablespoons fish sauce
• 2 tablespoons  rice vinegar
• 1/2 tablespoon maple syrup 
• 1 teaspoon sesame sauce
• 1 tablespoon olive oil
• 1-2 tablespoons Thai chili garlic sauce
• 1/2#  green beans (blanched in water for 2-3 minutes)
• 1 teaspoon sesame oil
• 1 tablespoon chopped garlic
• 1 tablespoon hoisin sauce
• 1-2 teaspoons sesame seeds

Instructions

• Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides
• 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 3-4 minutes per side, add in butter after 2 minutes and cook 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 green beans and garlic in 1 teaspoon sesame oil until just cooked – about 2-3 minute, add hoisin sauce.
• To plate, first divide green beans onto three plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.