Chilean Sea Bass with Thai Basil sauce

4 each 8 ounce skin on Chilean Sea bass portions patted dry of any excess moisture
4 tsp. Cajun Seasoning (Chef Dan's) about 1 tsp. per portion
1 tbsp. Fresh grated ginger

1 cup Chanterelle mushrooms (OR Cremini mushrooms) ½ chopped and ½ whole for garnishing
⅓ cup Baby arugula

In a medium pot bring 1½ cups water, 1½ tbsp. butter, ½ tsp. salt, and 1 cup Basmati rice to a boil.
Cover the pot with a tightly fitting lid and turn the heat down to a simmer.
Cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender.

Pat portions of fish dry of any excess moisture.
Season only flesh side of each portion of fish with about 1 tsp. of Cajun seasoning. DO NOT season skin side, or it will burn.
Add canola oil to a heavy skillet and place over high heat until the oil is hot and shimmering, but not smoking.
Place 2 portions of fish skin side down into the hot oil and cook for about 2½ - 3 minutes. Skin should be crispy with nice color.
Flip and cook for another 2½ - 3 minutes.
Remove from pan and reserve warm. Repeat process for other 2 portions.

Lower the heat of the pan and toss in ½ cup chopped mushrooms.
Cook until tender, about 3 minutes. Add in ⅓ cup of baby arugula to wilt slightly.
Remove mushrooms and arugula from pan.

In your pan, add ½ cup Sweet Chili sauce, 2 tbsp. lime juice, 2 tbsp. soy sauce and some chopped basil.
Mix all ingredients together over low heat for about 2 min and remove from heat.

Fold your chopped scallions into the rice along with half of the wilted arugula. Scoop onto one half of the plate.
Spoon your sauce onto the other half of your plate in a smooth layer.
Place your Chilean Sea Bass on the rice, skin side up!
Add mushrooms around the plate for that extra "eye pop".
Top your fish with the rest of wilted baby arugula.
Garnish with any remaining basil leaves.
Serve immediately and ENJOY!

To get your creative culinary juices flowing, check out this mouthwatering recipe using our Chilean Sea Bass