PAN-SEARED SEA BASS WITH JALAPEÑO GLAZE

Limey Bender is our first pick to be paired with fish and seafood. This recipe will tickle your tastebuds and satisfy your hunger.

Ingredients:

• 4 (6-ounce) sea bass fillets, skin on
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 1/4 cup Limey Bender
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• Cilantro and lime wedges, for garnish

Instructions:

1. Preheat your oven to 375°F.
2. Season the sea bass fillets with salt and pepper. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
3. Add the sea bass fillets to the skillet, skin side down. Cook for 3-4 minutes, until the skin is crispy and golden brown.
4. Flip the sea bass fillets over and transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, make the hot sauce glaze. In a small saucepan, whisk together the Limey Bender, honey, soy sauce, garlic, and ginger. Cook over medium heat until the mixture has thickened and reduced by about half.
6. When the fish is done, remove the skillet from the oven and spoon the hot sauce glaze over the fillets.
7. Garnish with cilantro and lime wedges before serving.