Pan-Seared Sea Bass with Beet Sauce and Beet Greens

1 lb beets with greens
1 cup water or stock
4 sea bass fillets, about 1/2 lb each
1 Tbsp balsamic vinegar
1 tsp minced, peeled fresh ginger
3 Tbsp unsalted butter
1 1/2 Tbsps soy sauce or tamari
1 tsp ground coriander

Preheat oven to 450 F. Trim beets, leaving about 1 inch of stems attached, and
reserve greens with stems. Wrap beets tightly in foil and roast in a baking
pan in middle of oven until tender, about 1 hour. Unwrap beets carefully. When
beets are cool enough to handle, slip off skins and stems. In a blender or food
processor, puree beets with water, soy sauce, vinegar, and salt and pepper
(to taste) until smooth. Transfer sauce to a small saucepan and keep warm,
covered. Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch
nonstick skillet, heat 1 1/2 tbsps butter over moderate heat until foam
subsides and cook ginger, stirring, 30 seconds. Add greens and cook, stirring
occasionally, until tender, about 10 minutes. Season greens with salt and
pepper and keep warm, covered. Pat sea bass fillets dry. Sprinkle fillets with
coriander and season with salt and pepper. In a large nonstick skillet heat
remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides
and saute fillets, skin sides down, pressing gently with a spatula if fillets curl,
until skin is golden, about 3 minutes. Turn fish over and saute about 2 minutes
more, or until just cooked through. Serve sea bass with beet greens and sauce. Serves 4.

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