Chilean Sea Bass
One bite of this phenomenal bass and your tastebuds will be swimming in the sea of love. This scrumptious sea bass recipe is bursting in flavor. Enjoy the fantastic southwestern flair.
At a glance
3/4 lb. Chilean sea bass steaks, skinned, boned and cut into 1-inch cubes 3 tbsp. lime juice, divided 1/8 tsp. black pepper 4 large tomatoes, seeded and diced 1 large onion, diced 3 large cloves garlic, finely minced 2 to 3 serrano peppers, seeded and finely chopped Olive oil cooking spray 2 tbsp. chopped fresh cilantro 3 cups hot cooked rice
Place fish, 1 tbsp. limejuice and black pepper in small bowl; stir well and let marinate at least 15 minutes, but not more than 30 minutes. Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well. Spray medium nonstick skillet with cooking spray; heat over “high” heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook for about 5 minutes stirring occasionally, or until fish begins to flake. Remove fish to clean bowl; set aside. Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tbsp. limejuice and cilantro. Serve over rice and garnish.
Ready in 35 min
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