• 2 six ounce pieces of Chilean seabass
• 1 teaspoon fajita seasoning
• Black bean sauce (recipe to follow)
• 2 tablespoons ginger, scallion and cilantro, equal parts
• 1/2 cup peanut oil
• Vin blanc (recipe to follow)

Black Bean Sauce

• 1 /4 cup black bean paste
• 1 /4 cup sake
• 1/2 cup mirin

Vin Blanc

• 4 tablespoons butter
• 1/2 cup sliced shallots
• 1 cup white wine
• 1 cup fish stock
• 1 1/2 cups heavy cream

Sauteed Spinach

• 4 tablespoons shallots, sliced
• 2 teaspoons garlic, minced
• 1/2 cup shitake mushrooms
• 2 cups spinach
• 2 teaspoons fish sauce

1. Sprinkle sea bass with fajita seasoning.
2. Coat with black bean sauce and add julienned ginger, scallions and cilantro.
3. Heat peanut oil in a small sauté pan until smoking, pour onto sea bass.
4. Cover bowl with plastic wrap and steam for about 6 to 7 minutes until fish is cooked through.
5. Drizzle with Vin Blanc
6. Serve with sautéed spinach.

Black Bean Sauce

1. Simmer all ingredients in small saucepan and reduce until sauce coats the back of a spoon.

Vin Blanc

1. Sweat shallots in butter in small saucepan.
2. Add white wine and reduce until the liquid is almost evaporated.
3. Add fish stock and reduce by half.
4. Add heavy cream and reduce by half, until sauce coats the back of a spoon.
5. Strain and keep warm.

Sauteed Spinach

1. Sauté shallots and ginger until tender, then add shitake mushrooms, cook through.
2. Add spinach, sauté until wilted.
3. Finish with fish sauce and serve.