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Steamed Sea Bass Fillets with Black Sesame Seeds and Scallions

In this genius cooking method, the fish slowly cooks in a little oil. The steaming comes not from water added to the pan but from the fish’s own juices. While the skin doesn’t crisp, the fish becomes meltingly tender. Serve with sushi rice seasoned with rice vinegar and roasted green beans


  • 4 6-oz. skin-on Chilean sea bass fillets, about 1-1/4 inches thick
  • 1 tsp. granulated garlic
  • 1 tsp. minced fresh flat-leaf parsley
  • 1/4 tsp. granulated sugar
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup thinly sliced scallion greens
  • 1-1/2 tsp. black sesame seeds

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 20
  • Sodium (mg): 450
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 9


  • Rinse the fish and pat dry with paper towels.
  • In a small bowl, combine the garlic, parsley, sugar, and 1-1/2 tsp. salt. Sprinkle on all sides of the fish.
  • Heat the oil in a large nonstick skillet over medium-low heat. Put the fish in the skillet skin side down, cover, and cook for 4 minutes. flip the fish, cover, and cook for 2 minutes. Flip again, cover, and cook until the fish is just cooked through, another 2 to 4 minutes. Serve topped with the scallions and sesame seeds.


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Reviews (1 review)

  • Jav1234 | 11/14/2018

    Meltingly tender fish with a really subtle irresistible flavor. Steamed sushi rice, sliced scallions and black sesame seeds were the perfect accompaniment. A very impressive dish for one with such simple ingredients.

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