Pan-Seared Sea Bass with Ginger-Soy Glaze

Ingredients

• 4 (6-ounce) Chilean sea bass fillets
• 1 tbsp Salted Perfection Sweet Ginger Finishing Salt
• 2 tbsp avocado oil
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup sugar-free maple-flavored syrup (keto-friendly substitute)
• 2 tbsp tamari (gluten-free soy sauce alternative)
• 1 lb baby bok choy, halved lengthwise
• 1 scallion, thinly sliced, for garnish

Instructions

1. Pat the sea bass fillets completely dry with paper towels to ensure a beautiful sear. Season all sides generously with the Salted Perfection Sweet Ginger Finishing Salt.
2. Heat the avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the fillets in the pan, skin-side down (if applicable) or presentation-side down. Sear undisturbed for about 4–5 minutes until a golden crust forms.
3. Flip the fillets and cook for another 3–4 minutes until the fish is opaque and flakes easily. Remove the fish from the pan and set it aside on a warm plate.
4. Reduce the heat to medium. Add the toasted sesame oil to the same pan. Toss in the halved bok choy, minced garlic, and grated ginger. Sauté for 2 minutes until the garlic is fragrant and the greens begin to wilt.
5. Stir in the sugar-free maple syrup and tamari, scraping up any browned bits from the bottom of the pan. Let the sauce bubble and thicken slightly, about 1 minute.
6. Nestle the sea bass back into the pan, spooning the glaze over the fillets to coat them in that savory sweetness. Let them warm through for just a minute.
7. Plate the bok choy and top with the glazed sea bass. Garnish with the sliced scallions. DUNZO!