Lime-Cured Sea Bass with Tomato and Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh sea bass marinated in zesty lime juice, paired with a vibrant mix of ripe tomatoes and sweet onions for a refreshing appetizer or light meal. This Ecuadorian-inspired seafood recipe, ready in about 28 minutes, pairs sea bass fillets, lime juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 20 min Cook: 8 min Serves 2 Ecuadorian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place the 12 oz sea bass fillets in a shallow dish and pour the 3 tbsp lime juice over them. Gently toss to coat, then refrigerate for 15 minutes.
  2. Step 2: Combine the 1/4 cup red onion, 1/2 cup cherry tomatoes, 1 tbsp fresh cilantro, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Toss to mix and set aside.
  3. Step 3: After marinating, remove the sea bass from the lime juice (discard juice) and pat dry with paper towels. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
  4. Step 4: Place the sea bass fillets in the skillet and cook for 3-4 minutes per side, until opaque and flaking easily.
  5. Step 5: Serve the sea bass with the tomato-onion mixture on the side, drizzled with an extra 1 tsp olive oil.

Frequently asked questions

How long does Lime-Cured Sea Bass with Tomato and Red Onion take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lime-Cured Sea Bass with Tomato and Red Onion?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lime-Cured Sea Bass with Tomato and Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lime-Cured Sea Bass with Tomato and Red Onion for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lime-Cured Sea Bass with Tomato and Red Onion?

Ecuadorian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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