Pan-Seared Chilean Sea Bass


Healthy, Main Dishes, Non-Dairy, Non-Gluten, Paleo, PlantParadox, Seafood

Makes Serves 2 (Scaled) ∙ Source My Collection



1. Pat fish dry with paper towels and season with salt and pepper. If necessary, trim into multiple small pieces.

2. Heat oil in large cast iron (or nonstick) skillet over medium-high heat until just smoking.

3. Cook fish without turning about 4 minutes, or until golden crust forms and the translucent fish becomes opaque about halfway up the fish. Turn once to allow fish to cook on the other side about 4 minutes. Rotate and brown all the sides until the fish begins falling apart. Serve immediately.


Stephenie: I wanted a simple recipe for cooking high-quality fish at home. I love the crust on great restaurant fish.