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Sesame-Chive Butterfish with Buttered Edamames and Spinach
Serve up Ming Tsai's delicious fish dish from episode 5 of Simply Ming, series 7.
1/2 cup white sesame seeds, untoasted
4 6-ounce pieces of butterfish or farm raised Chilean sea bass
3 tablespoons butter
1 minced shallot
1 cup edamames
2 packed cups baby spinach
splash of white wine
2 tablespoons chopped chives
Kosher salt and freshly ground black pepper to taste
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In a large saute pan on med-high heat, toast sesame seeds until fragrant and lightly colored. Set aside on a plate.
Place pan over heat and lightly coat with oil, add 1 tablespoon butter and sear the seasoned fish. Cook on both sides, about 8 minutes total. Set aside.
Wipe out pan and add 1 tablespoon butter and sautee the shallots. Add the edamames and spinach, season and deglaze with wine. Arrange on platter and place fish on top.
Garnish with chives and sesame seeds.