Pan-Seared Chilean Sea Bass with Garlic-Lime Butter
Buttery, flaky Chilean sea bass pan-seared to golden perfection and finished with a zesty garlic-lime butter sauce that highlights its delicate flavor. This latin american-inspired latin american ready in about 22 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 pieces (6 oz each), skin on Chilean sea bass fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves, minced garlic cloves
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh parsley
- 1 tsp lime zest
Instructions
- Step 1: Pat dry 4 Chilean sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 5-6 minutes without moving until the skin is crisp and golden.
- Step 3: Flip the fillets gently and cook for another 3-4 minutes until the fish is opaque and flakes easily.
- Step 4: Reduce heat to medium-low and add 3 tbsp unsalted butter, 3 minced garlic cloves, 2 tbsp fresh lime juice, and 1 tsp lime zest to the pan. Spoon the melted garlic-lime butter over the fish continuously for 1 minute until fragrant.
- Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley on top, and serve immediately with pan sauce drizzled over.
Frequently asked questions
How long does Pan-Seared Chilean Sea Bass with Garlic-Lime Butter take to make?
Total time is about 22 minutes (10 min prep + 12 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 Pan-Seared Chilean Sea Bass with Garlic-Lime Butter?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Chilean Sea Bass with Garlic-Lime Butter?
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 Garlic-Lime Butter 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 Garlic-Lime Butter?
Latin American latin american 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 recipe was straightforward and the flavors were amazing.
- ★★★★★
Easy and elegant. My husband said it was the best sea bass he's ever had.
- ★★★★★
This dish was a hit at my dinner party! The garlic-lime butter complemented the sea bass perfectly.
