Watching Ming Tsai today and oh man, this looked so easy and
delicious! I didn't know butter-fish and sable-fish were the same
thing.

Sesame-Chive Butterfish with Buttered Edamames and Spinach
Episode 706: Sesame Seeds/Butter
<http://ming.com/foodandwine/recipes/simply-ming-season-7/sesame-chive-butterfish-with-buttered-edamames-and-spinach.htm?searched=butterfish+and+edamame&advsea rch=oneword&highlight=ajaxSearch_highlight+ajaxSea rch_highlight1+ajaxSearch_highlight2+ajaxSearch_hi ghlight3>

Ingredients

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
Canola oil

Directions

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 sauté 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.

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All you need is love. But a little chocolate now and then doesn't hurt.