Coconut, Soy & Sesame Glazed Sea Bass with Ginger Carrot Puree

For the Sea Bass:
2-5 Oz. European Sea Bass Filets
2 Tbsp. Soy Sauce
1 Tbsp. + 1 Tbsp. Extra Sesame Oil
2 Tsp. Rice Vinegar
1 Tsp. Garlic Powder
1 Tsp. Coriander
Salt, Pepper to Taste
1/4 C. Light Coconut Milk

Remove skin from sea bass. Combine soy sauce, 1 Tbsp. Sesame Oil and rice vinegar. Pour over sea bass. Refrigerate for at least an hour, up to 4 hours. Remove from fridge and season with garlic powder, coriander, salt and pepper. Heat remaining Tbsp. of sesame oil in skillet on medium-high. Place sea bass in skillet, saving marinade. Cook until beginning to brown on each side, about 5 minutes. Add marinade to pan and reduce by half. Add coconut milk, reduce heat to low, and let simmer for 10-12 minutes. Serve over ginger carrot puree.

For the Carrot Puree:
1 C. Carrots, Boiled until soft
1/2 C. Milk
1 Garlic Clove, Minced
1 Tbsp. Brown Sugar
1/2 Tbsp. Fresh Ginger, Minced
1 1/2 Tsp. Coriander
1 Tsp. Cumin
1 Tsp. Cayenne Pepper

Puree all ingredients in a food processor. Keep warm until serving.