Ingredients:

  • ¼ cup soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 4 fillets Chilean sea bass (5-6 oz each)
  • 1 tablespoon vegetable oil
  • 2 scallions, chopped (for garnish)
  • Sesame seeds, for garnish (optional)
  • Lime wedges
  • Cooked jasmine rice or steamed vegetables (optional)

Instructions:

  1. In a bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic until well combined.
  2. Place the Chilean sea bass fillets in a resealable plastic bag or shallow dish. Pour marinade over fish, turning to coat. Marinate in the refrigerator for at least 15 minutes.
  3. Heat vegetable oil in a non-stick skillet over medium-high heat. Remove fish from marinade, letting excess drip off.
  4. Carefully place fillets in the hot pan, skin side down if applicable. Sear for 4-5 minutes until golden brown.
  5. Flip the fillets and pour the remaining marinade over the fish. Cook for an additional 4-5 minutes until fish is cooked through and flakes easily with a fork.
  6. Plate the fish and drizzle with pan sauce. Garnish with chopped scallions and sesame seeds, if desired. Serve with lime wedges and optional sides.