Pan-Seared Sea Bass with Summer Citrus Salsa

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Delicate sea bass fillets pan-seared to golden perfection, topped with a vibrant salsa of fresh citrus and herbs for a refreshing summer dish. This Mediterranean-inspired seafood recipe, ready in about 25 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 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.

Ingredients

• 4 fillets (6 oz each) sea bass fillets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, peeled and segmented grapefruit
• 1 large, peeled and segmented navel orange
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 2 tbsp fresh lime juice
• 1 tsp honey

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 (6 oz each) with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Place fillets skin-side down carefully into the pan and cook for 4-5 minutes without moving until the skin is crisp and golden.
4. Step 4: Flip the fillets gently and cook for another 2-3 minutes until the fish is opaque and flakes easily.
5. Step 5: In a medium bowl, combine 1 large peeled and segmented grapefruit, 1 large peeled and segmented navel orange, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 small minced jalapeño.
6. Step 6: Whisk together 2 tbsp fresh lime juice and 1 tsp honey, then drizzle over the citrus mixture and toss lightly to coat.
7. Step 7: Serve the sea bass fillets topped generously with the citrus salsa while warm.