Chilean Sea Bass w/ Grape Tomato Salsa

By • April 5, 2010 • 2 Comments



Author Notes: A simple and elegant dish, the flavors speak for themselvesmtlabor

Serves 2

  • 2 5 oz. Chilean Sea Bass fillets
  • juice from 1 lemon, with 1 tablespoon reserved
  • 1/4 cup plus 1 tablespoon olive oil
  • salt and fresh black pepper
  • 1 small onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 tablespoon basil puree
  • 2 tablespoons fresh dill, chopped
  • 1 Cubanelle pepper, seeded and diced
  1. In a shallow dish, rub the sea bass with lemon juice and 1 tablespoon, each, of olive oil. Season with salt and pepper and let sit at room temperature for about 20 minutes. This will really allow the simple flavors of the lemon to enter the fish and make it truly fantastic.
  2. Heat a large skillet under medium high heat.
  3. In a medium bowl, combine the tomatoes, onions, basil, dill, and pepper. Add 2 tablespoons of olive oil and mix well. Add remaining tablespoon of lemon juice and give it a quick toss. Add mixture to hot skillet and saute until onions and tomatoes start to soften, about 5-7 minutes. Season with salt and pepper and set aside.
  4. Wipe down skillet and return to heat. Add 1 tablespoon of olive oil and heat until shimmering.
  5. With a paper towel, pat dry the fillets and add to skillet, skin side down. Cook under medium high to high heat until skin is browned, about 4 minutes. Turn and cook until fish is white throughout, about another 4 minutes.
  6. Transfer the fish to plates and immediately top with tomato mixture and a nice piece of crunchy bread.
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Tags: grape tomatoes, lemon, salsa, seabass, simple

Comments (2) Questions (0)

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over 2 years ago mtlabor

Thanks so much! I definitely think the potatoes (or rice/orzo) would be a great accompaniment to this dish as well! Will have to pair it with those next time I make this one =)

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over 2 years ago eisenstar

Hi! I'm a newbie, here, on Food 52, and a dude! This is the first recipe I've prepared from the site, for myself, and a date. In a word (or two)...Absolutely delicious!
I found the measurements suggested in the recipe to be just about perfect. Don't scrimp on the herbs, or skip the cubano pepper, suggested for the salsa (I used an Anaheim, and I think any mildly hot pepper, would do).
I served it w/ smashed red-skin potatoes.....period!.. I think rice or orzo, would work, too. Great bottle of chard, and you're good to go!