Pan-Seared Chilean Sea Bass with Avocado-Cilantro Sauce

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

Tender pan-seared Chilean sea bass paired with a vibrant avocado-cilantro sauce that balances richness with fresh citrus notes. This latin american-inspired seafood ready in about 20 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 10 min Serves 4 Latin American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 Chilean sea bass fillets (6 oz each) and season both sides with 1.5 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden. Carefully flip and cook an additional 3-4 minutes until fish is opaque and flakes easily.
  3. Step 3: Meanwhile, in a blender or food processor, combine 1 medium ripe avocado, 1/2 cup fresh cilantro leaves, 2 tbsp lime juice, 1 garlic clove, 1/2 small seeded jalapeño, 1/4 cup plain Greek yogurt, 2 tbsp water, and 1/2 tsp salt. Blend until smooth and creamy.
  4. Step 4: Serve the pan-seared sea bass topped with a generous spoonful of avocado-cilantro sauce alongside steamed vegetables or rice.

Frequently asked questions

How long does Pan-Seared Chilean Sea Bass with Avocado-Cilantro Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chilean Sea Bass with Avocado-Cilantro Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chilean Sea Bass with Avocado-Cilantro Sauce?

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 Pan-Seared Chilean Sea Bass with Avocado-Cilantro Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Chilean Sea Bass with Avocado-Cilantro Sauce?

Latin American 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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