Pan Seared Chilean Sea Bass with Asian Marinade

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4 6oz Chilean sea bass fillets - scaled and de-boned; total 1½ lbs (24 oz)

1 lemon - (optional), cut into wedges

chopped fresh herbs - (optional) for garnish

subheading: Sea Bass Marinade:

1 ½ Tablespoons low sodium soy sauce

1 ½ Tablespoons mirin

1 ½ Tablespoons avocado oil

4 teaspoons sugar

2 teaspoons grated ginger

1 ½ teaspoons rice wine vinegar - substitute with 1 Tablespoon of lemon juice

¾ teaspoon sea salt

Directions at drivemehungry.com

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