Pan-Seared Chilean Sea Bass with Garlic-Lime Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 22 minutes, pairs Chilean sea bass fillets, salt, black pepper 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. 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: 12 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 Chilean sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. 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.
  3. Step 3: Flip the fillets gently and cook for another 3-4 minutes until the fish is opaque and flakes easily.
  4. 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.
  5. Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley on top, and serve immediately with pan sauce drizzled over.

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