Chilean Sea Bass W/ Black Bean Sauce On Spinach Recipe

Name: Chilean Sea Bass W/ Black Bean Sauce On Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chilean Sea Bass steaks (8-12oz); 6-8 shallots, chopped fine; 1/2 cup + 2T butter salted butter; 3 whole grapefruit; 1 large can plain black beans, drained; 1/4 cup grated ginger root; 1/2 cup seasoned rice vinegar; 2 bags frozen spinach leaves; (equivalent in fresh spinach is about 4 bags); 2 T. soy sauce

Servings: persons

4 Chilean Sea Bass steaks (8-12oz)
6-8 shallots, chopped fine
1/2 cup + 2T butter salted butter
3 whole grapefruit
1 large can plain black beans, drained
1/4 cup grated ginger root
1/2 cup seasoned rice vinegar
2 bags frozen spinach leaves
(equivalent in fresh spinach is about 4 bags)
2 T. soy sauce

1
Preheat oven to 500 degrees.
2
Juice one of the grapefruit and set aside. Section the other two grapefruit, making sure to only keep the meat, no rind or skin and set aside.
3
Mash drained black beans in a mixing bowl. Add grated ginger root and rice vinegar, and mix well. Set aside.
4
Melt 1/2 cup butter in microwave or in small sauce pan and set aside.
5
Place the sea bass steaks in a glass baking dish. Pour melted butter and grapefruit juice over the top. Sprinkle with shallots. Cover the steaks with black bean sauce. Bake in 500 degree oven for 15-20 minutes, or until fish is opaque all through the center.
6
While fish is cooking, saute spinach in a large saute pan with 2T butter. Right before serving, toss with 2T soy sauce.
7
To Serve: Place spinach on plate in the shape of a circle. Put the fish steak on top, with some additional sauce from the baking dish and top with grapefruit slices.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Chilean Sea Bass steaks (8-12oz), 6-8 shallots, chopped fine, 1/2 cup + 2T butter salted butter, 3 whole grapefruit, and more.

Yes, Chilean Sea Bass W/ Black Bean Sauce On Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilean Sea Bass W/ Black Bean Sauce On Spinach

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