Chilean Sea Bass W/ Black Bean Sauce On Spinach

• 4 Chilean Sea Bass steaks (8-12oz)
• 6-8 shallots, chopped fine
• 1/2 cup + 2T butter salted butter
• 3 whole grapefruit
• 1 large can plain black beans, drained
• 1/4 cup grated ginger root
• 1/2 cup seasoned rice vinegar
• 2 bags frozen spinach leaves
• (equivalent in fresh spinach is about 4 bags)
• 2 T. soy sauce

1. Preheat oven to 500 degrees.
2. Juice one of the grapefruit and set aside. Section the other two grapefruit, making sure to only keep the meat, no rind or skin and set aside.
3. Mash drained black beans in a mixing bowl. Add grated ginger root and rice vinegar, and mix well. Set aside.
4. Melt 1/2 cup butter in microwave or in small sauce pan and set aside.
5. Place the sea bass steaks in a glass baking dish. Pour melted butter and grapefruit juice over the top. Sprinkle with shallots. Cover the steaks with black bean sauce. Bake in 500 degree oven for 15-20 minutes, or until fish is opaque all through the center.
6. While fish is cooking, saute spinach in a large saute pan with 2T butter. Right before serving, toss with 2T soy sauce.
7. To Serve: Place spinach on plate in the shape of a circle. Put the fish steak on top, with some additional sauce from the baking dish and top with grapefruit slices.

chilean, shallots, black beans, grated ginger root, rice vinegar, soy sauce

Taken from www.epicurious.com/recipes/member/views/chilean-sea-bass-w-black-bean-sauce-on-spinach-1201575 (may not work)