Ingredients:

  • 4 sea bass fillets (about 6 oz each), skin-on
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (or sesame oil)
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • Zest of one lime
  • Juice of one lime
  • Fresh cilantro leaves, for garnish
  • (Sliced green onions, for garnish)
  • (Lime wedges, for serving)

Instructions:

  1. In a bowl, whisk together soy sauce, rice vinegar, honey/agave syrup, grated ginger, minced garlic, lime zest and juice. Set aside.
  2. Lightly season sea bass fillets with salt and pepper on both sides. Place them in a shallow dish or zip-lock bag and pour half of the marinade over the fish. Let it marinate for about 10-15 minutes at room temperature.
  3. In a large non-stick skillet or cast iron pan over medium-high heat, add vegetable oil. Allow it to heat until shimmering but not smoking.
  4. Carefully place marinated sea bass fillets in the hot skillet skin-side down. Sear for about 5-6 minutes without moving them until golden brown and crispy.
  5. Gently turn the fillets using a spatula; pour remaining marinade over them while they cook on this side for another additional about another 3-4 minutes until cooked through (fish should flake easily with a fork). Reduce heat if necessary to prevent burning.
  6. Once cooked through and glistening from glaze reduction in pan remove from heat; transfer to plates.
  7. Sprinkle with fresh cilantro leaves and sliced green onions before serving alongside lime wedges.