Pan-Seared Sea Bass with Citrus and Avocado Salad

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Lightly crisp sea bass fillets paired with a refreshing citrus and avocado salad dressed in a zesty lime vinaigrette for a bright, healthy dinner. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs sea bass fillets, olive oil, salt 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.

Ingredients

• 4 fillets (6 oz each) sea bass fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 1 large avocado, diced
• 1 large orange, peeled and segmented
• 1 medium grapefruit, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 3 tbsp lime juice
• 1 tbsp honey
• 1/4 tsp ground cumin

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 sea bass fillets and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook 2 minutes more until just cooked through.
2. Step 2: In a large bowl, combine 4 cups mixed salad greens, 1 large diced avocado, 1 peeled and segmented orange, 1 peeled and segmented grapefruit, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, and 1/4 tsp ground cumin until well combined.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients.
5. Step 5: Serve the pan-seared sea bass fillets atop the citrus and avocado salad immediately, allowing the warm fish to complement the cool, zesty salad.