Lime-Cured Sea Bass with Tomato and Red Onion
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 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.
Ingredients
- 12 oz sea bass fillets
- 3 tbsp lime juice
- 1/4 cup red onion
- 1/2 cup cherry tomatoes
- 1 tbsp fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- Step 4: Place the sea bass fillets in the skillet and cook for 3-4 minutes per side, until opaque and flaking easily.
- 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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea bass fillets from drying out.
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.
What others are saying
- ★★★★★
Loved it! The lime cure really enhanced the sea bass without overpowering it. Will make again.
- ★★★★★
The flavors were bright and authentic. Served with rice and plantains, it was a hit at my dinner party.
- ★★★★★
A fantastic representation of Ecuadorian cuisine. My family loved it and it was surprisingly easy to make.
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