Sesame-Chive Butterfish with Buttered Edamames and Spinach
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
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.
Santa Rita Medalla Real ChardonnayCrafted from a single estate in the Limari Valley, Chile. Creamy and silky with an elegant complexity and a deep lingering finish. Pair with white fish and light meats.