Fresh lime juice, coconut sugar, and fish sauce bring sweet Thai flavors to tender sea bass fillets. Though easy enough to cook on a weeknight, this dish makes a big impact with distinctive gourmet flavors.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes
4 handfuls snow peas
1 cup roughly chopped cilantro
Make the sauce
Combine lime juice, coconut sugar, and fish sauce in a small bowl and stir to combine. Set aside.
Cook the fish
Rub red pepper flakes and salt onto the skin side of the fish. Heat coconut oil in skillet over high heat and, working in batches, cook fish skin-side down for 3 to 4 minutes until skin is crisp. Flip fish and cook 3 minutes more until cooked through.
Assemble the plates
Divide snow peas and cilantro between plates. Set fish on top, and spoon sauce over. Serve with lime wedges.
Photo credit: Paul Delmont
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