Citrus-Cured Sea Bass with Corn and Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant Ecuadorian-inspired dish featuring sea bass cured in lime juice, served with sweet corn and creamy avocado for a refreshing finish. This Ecuadorian-inspired seafood recipe, ready in about 30 minutes, pairs sea bass fillets, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz sea bass fillets
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/4 cup red onion
• 1 cup corn kernels
• 1 avocado
• 2 tbsp cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Place 12 oz sea bass fillets in a shallow dish and pour 3 tbsp lime juice over them. Add 1/4 tsp salt and 1/8 tsp black pepper, then toss to coat and let sit at room temperature for 15 minutes to cure.
2. Step 2: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/4 cup finely diced red onion and cook for 2 minutes until softened, then stir in 1 cup corn kernels and cook for 3 minutes until heated through.
3. Step 3: Remove sea bass from lime juice (discard juice) and pat dry with paper towels. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add sea bass and cook for 3-4 minutes per side until edges are opaque and fish is just cooked through.
4. Step 4: In a bowl, combine cooked corn mixture (1 cup corn kernels, 1/4 cup red onion), 1 diced avocado, and 2 tbsp chopped cilantro. Gently fold in cooked sea bass (12 oz) and serve immediately.