Stir Together the Teriyaki Marinade and the ginger and orange juices. Place the sea bass fillets in a flat bowl just large enough to hold them in one layer and cover with the marinade (or alternatively, use the resealable plastic bag approach). Marinate, refrigerated, for 30 minutes, turning the fish a couple of times. Remove and wipe relatively clean. Heat
In a separate skillet, heat the remaining oil and quickly cook the spinach over high heat until just wilted, about a minute. Season with sesame oil, salt, and pepper and place on warm plates. Place the fish on top and serve with citrus wedges, if desired.
If you like with fresh lemon or lime wedges
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