Pan-Seared Fish with Citrus and Manioc Root Purée

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

Delicate pan-seared white fish served atop a smooth manioc root purée, accented with a bright citrus sauce for a fresh Brazilian-inspired dish. This brazilian-inspired seafood ready in about 45 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 white fish fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 3 tbsp olive oil in a large skillet over medium-high heat and sear the fillets for 3-4 minutes per side until golden and cooked through; transfer to a warm plate.
  2. Step 2: Place 1 lb peeled and chopped manioc root in a pot of salted water; bring to a boil and cook for 20-25 minutes until tender. Drain and mash with 2 tbsp butter and 1/4 cup heavy cream until smooth and creamy. Keep warm.
  3. Step 3: In a small saucepan, combine 1/3 cup freshly squeezed orange juice, 2 tbsp lime juice, 1 tbsp honey, and 1 minced garlic clove. Bring to a simmer over medium heat and cook for 5 minutes until the sauce slightly thickens and becomes syrupy.
  4. Step 4: To serve, spread a generous scoop of manioc purée on each plate. Place a fish fillet atop the purée and drizzle with the citrus sauce. Garnish with 2 tbsp cilantro leaves for a fresh herbal note.

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Frequently asked questions

How long does Pan-Seared Fish with Citrus and Manioc Root Purée take to make?

Total time is about 45 minutes (15 min prep + 30 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 Fish with Citrus and Manioc Root Purée?

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 Fish with Citrus and Manioc Root Purée?

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 Fish with Citrus and Manioc Root Purée 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 Fish with Citrus and Manioc Root Purée?

Brazilian 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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