Does deciding on what to cook for dinner get you down? Does time get away from you and dinner needs to be on the table in an hour or less? Running short on time with none to spare, try my Chilean Sea bass with Tomato Olive Salsa. Enjoy light but meaty, healthy, flaky fish with a topping of fresh cherry tomatoes, fresh herbs, olives, capers and a hint of spicy red chile puree. The flavors just work in this recipe. A slight taste of citrusy brine comes from the capers and olives. The herbs lend freshness to the salsa. This is a savory dish that’s sure to satisfy any fish lover especially sea bass.
Chilean Sea Bass with Tomato Olive Salsa
How much do you know about Chilean sea bass except the cost which can be pricey unless found on sale? Be prepared to pay as little as $20.00 upwards of $25.00 a pound. Remember a serving is about 5 to 6 ounces each whether fresh or frozen. This should help determine how many servings to buy to save on cost.
Chilean sea bass is a buttery tasting fish and stays moist after cooking. It almost melts in your mouth and pairs well with a variety of herbs and seasonings. However, minimal seasoning to the fish is what I recommend. The fish is too delicious to cover up totally. Just you wait…a perfect meal for a small party special occasion or dinner for two like I do for my husband and I. Definitely love this dish during the summer months because it is so light and fresh. While this recipe is made with sea bass enjoy the recipe using other fish like salmon or cod either fresh or frozen.
Chilean Sea Bass with Tomato Olive Salsa
In preparing the sea bass. leave skin on as once cooked is wonderful but also keeps fish from falling apart. Coat each fillet with lemon juice and Olive oil and a sprinkle of salt and pepper. Let stand for 20 minutes at room temperature. Only place in lemon juice mixture when you’re ready to cook the fish otherwise, the lemon will make it either mushy or rubbery. Heat Olive oil in a skillet, fry skin side down and flip cooking other side until fish becomes white. Serve immediately with Tomato Olive Salsa.
Chilean Sea Bass with Tomato Olive Salsa
The salsa can be made a few hours before cooking fish. This allows flavors to come together. Cut tomatoes and olives in half and stir in lemon juice, Olive oil, herbs, capers, sambal oelek, and salt and pepper to taste. Serve salsa on top of sea bass.
Read more on Chilean sea bass but most important, give my recipe for Chilean Sea Bass with Tomato Olive Salsa a try. You’ll fall in love. No, you may not purchase this bass often but keep it in mind when wanting to prepare something special for a certain someone or close friends. Good for a once in a while treat not to be missed. Enjoy a healthy, quick and easy meal. Want a different taste? Grill your fish instead of pan searing. Yum, yum, and yum! Plus the salsa is great on other fish.
Chilean Sea Bass with Tomato Olive Salsa
Chilean Sea Bass with Tomato Olive Salsa
2 – 5 to 6 oz. Chilean sea bass fillets
3 T. Olive oil
2 T. fresh squeezed lemon juice
Kosher salt and black pepper to taste
1/2 cup pitted Kalamata olives, sliced in half
1/2 cup yellow and red cherry tomatoes, halved
1 T. chopped fresh basil
1 T. chopped fresh dill
1 t. sambal oelek
2 t. small nonpareil capers
In a small bowl, combine 1 T. each Olive oil and lemon juice. Rub sea bass fillets with lemon mixture and place in a small dish. Sprinkle fish with salt and pepper and let stand at room temperature for 20 minutes.
Combine olives, tomatoes, basil, dill, sambal oelek, capers, 1 T. lemon juice and 1 T. Olive oil. Season with salt and pepper to taste and let stand at room temperature while cooking fish.
To prepare sea bass, heat 1 T. Olive oil in a large skillet over medium-high heat. Pat fish dry and place fish skin side down. Cook fish for 4 minutes until skin is well browned. Turn fish over gently and cook 3 to 4 minutes more or until fish is completely white throughout.
Divide fish on two serving plates and top each fillet with half of Tomato Olive Salsa.
Makes 2 servings. Carbs, 14 g.
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