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Keto Asian-Inspired Chilean Seabass in Soy Ginger Sauce

Discover the deliciousness of Keto Asian-Inspired Chilean Seabass in Soy Ginger Sauce! This low-carb dish is perfect for anyone looking to enjoy gourmet flavors while sticking to a ketogenic diet. With the rich, buttery texture of Chilean seabass paired with a zesty soy ginger sauce, it’s both nutritious and satisfying. Plus, it’s easy to prepare and ideal for busy weeknights. Elevate your dinner game tonight! #KetoRecipes #ChileanSeabass #HealthyEating #AsianCuisine #LowCarbDelight #HealthyCooking #DeliciousMeals
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Ingredients
  

4 (6 oz) Chilean seabass fillets

1/4 cup soy sauce (or tamari for gluten-free)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon erythritol or your preferred low-carb sweetener

1 teaspoon red pepper flakes (adjust for spice preference)

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Fresh lime wedges (for serving)

Instructions
 

Marinate the Seabass: In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, erythritol, and red pepper flakes. Lightly season the seabass fillets with salt and pepper, then place them in a shallow dish or Ziploc bag and pour the marinade over the fish. Ensure the seabass is well-coated. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Prepare for Cooking: Preheat your grill or a non-stick skillet over medium heat. If using the skillet, add a little extra sesame oil to coat the pan.

      Cook the Seabass: Remove the seabass from the marinade, reserving the liquid for later. Place the fillets skin-side down (if applicable) on the grill or in the skillet. Cook for 4-5 minutes without moving them, then flip carefully and cook for an additional 4-5 minutes until the fish is cooked through and flakes easily with a fork.

        Prepare the Sauce: While the seabass cooks, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat and let it simmer for about 3-4 minutes until it reduces slightly and becomes thicker.

          Serve: Carefully plate the cooked Chilean seabass and drizzle the soy ginger sauce over the top. Garnish with chopped green onions and sesame seeds. Serve with fresh lime wedges on the side for an extra zing.

            Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings