Pan-Seared Sea Bass with Mango Salsa and Lime

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Delicate sea bass fillets pan-seared to golden perfection, topped with a fresh mango salsa brightened by lime juice for a tropical flair. This Latin American-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs 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 280 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.

Ingredients

• 4 fillets (5 oz each) sea bass fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp jalapeño, seeded and minced

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Instructions

1. Step 1: Pat dry 4 sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a large skillet, heat 3 tbsp olive oil over medium-high heat until shimmering. Add fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
3. Step 3: Flip fillets carefully and cook an additional 3-4 minutes until fish flakes easily with a fork. Remove from heat and keep warm.
4. Step 4: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 tsp minced jalapeño. Stir gently to blend flavors.
5. Step 5: Spoon mango salsa over each sea bass fillet and serve immediately.