Pan-Seared Pacific Bass with Citrus-Avocado Salsa

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

A delicate pan-seared Pacific bass fillet topped with a refreshing citrus-avocado salsa that balances richness with bright acidity. This Brazilian recipe, ready in about 25 minutes, pairs Pacific bass fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 fillets, about 6 oz each Pacific bass fillets
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium, diced avocado
1/2 cup grapefruit segments
2 tbsp, freshly squeezed lime juice
2 tbsp, chopped cilantro
2 tbsp, finely diced red onion
1 tsp, minced (optional) jalapeño

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Instructions

Step 1: Pat dry 4 Pacific bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat.
Step 2: When oil is shimmering, place fillets skin-side down and cook for 4-5 minutes until edges are crisp and golden, then carefully flip and cook for another 2-3 minutes until fish is opaque and flakes easily.
Step 3: While fish cooks, combine 1 diced medium avocado, 1/2 cup grapefruit segments, 2 tbsp chopped cilantro, 2 tbsp finely diced red onion, 1 tsp minced jalapeño, and 2 tbsp freshly squeezed lime juice in a bowl. Toss gently to combine.
Step 4: Serve each bass fillet topped with a generous spoonful of the citrus-avocado salsa for a bright, balanced flavor contrast.