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1
Preheat oven to 450F.
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2
Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems.
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3
Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
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4
Unwrap beets carefully.
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5
When beets are cool enough to handle, slip off skins and stems.
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6
In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth.
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7
Transfer sauce to a small saucepan and keep warm, covered.
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8
Cut greens into 1/2-inch-wide slices and chop stems.
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9
In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds.
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10
Add greens and cook, stirring occasionally, until tender, about 10 minutes.
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11
Season greens with salt and pepper and keep warm, covered.
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12
Pat sea bass fillets dry.
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13
Sprinkle fillets with coriander and season with salt and pepper.
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14
In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and saute fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes.
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15
Turn fish over and saute about 2 minutes more, or until just cooked through.
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16
Serve sea bass with beet greens and sauce.
