Seared Teriyaki Chilean Sea Bass
Ingredientsstore bought teriyaki (enough to cover and marinate)
3 oz portion of Chilean sea bass
In a med hi saute pan heat the oil. Place the fish skin side down in the pan. Brush the sauce over the fish with the glaze. After about 1 1/2 minute the fish and remove the skin(careful it is hot.) Glaze the other side of the fish and cook till done. Remove and serve.
Best served on a bed of fresh oriental veggies or spring veggies (julienned)