Blanch sea beans in boiling water for 1-2 minutes. Place in ice bath to stop the cooking process and retain crispness.
Slice turbot into 1 1/2" servings. Spray a large skillet with canola oil. Sauté onions on high for 3-5 minutes. Place turbot in pan, cover and cook for 5 minutes. Turn to low heat.
Add kale, tomatoes, rice wine and lemon juice. Continue to cook covered until fish is done. Season with pepper.
Serve the fish surrounded by the vegetables from the pan. Just before serving, top each serving with a small accent of blanched sea beans.
Kindly Submitted by “Second Act Kitchen”