Teriyaki Sea Bass on Spinach


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • Teriyaki Marinade
  • 2 teaspoons ginger juice (see Note)
  • ¼ cup fresh orange juice
  • 4 5-ounce fillets of Chilean or other sea bass
  • 5 tablespoons olive oil
  • 2 large bunches of spinach, well washed and stems removed
  • Drops of toasted sesame oil
  • Salt and freshly ground pepper


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 2 tablespoons of the olive oil in a nonstick skillet and sauté the fillets over medium-high heat until nicely “lacquered” on the bottom. Flip the fillets, reduce the heat to medium, and continue to cook on the other side until just cooked through. Keep an eye out here because the sugar in the marinade tends to burn if the heat is too high.

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