Pan-Seared Chilean Sea Bass with Roasted Poblano Pepper Sauce

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.

Delicately pan-seared Chilean sea bass served with a smoky roasted poblano pepper sauce infused with garlic and lime. This seafood recipe (gluten free), ready in about 35 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 4 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Brush 2 whole poblano peppers with 1 tbsp olive oil and roast on a baking sheet for 15 minutes, turning halfway, until skins are blistered and charred. Place in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and chop coarsely.
  2. Step 2: In a blender or food processor, combine the peeled roasted poblanos, 3 minced garlic cloves, 2 tbsp lime juice, and 1/2 cup heavy cream. Blend until smooth and season with 1/2 tsp salt and 1/2 tsp black pepper. Set sauce aside.
  3. Step 3: Pat 4 Chilean sea bass fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sea bass fillets skin-side down and sear for 4-5 minutes until the skin is golden and crisp. Carefully flip and cook for an additional 3-4 minutes until opaque and cooked through.
  5. Step 5: Remove the fish from the skillet and keep warm. Add the poblano pepper sauce to the skillet and warm over low heat for 2-3 minutes until heated through.
  6. Step 6: Serve each sea bass fillet topped with warm roasted poblano pepper sauce and garnish with 2 tbsp chopped fresh cilantro.

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