Seared Sea Bass with Coconut Lime Rice
I am always looking for new recipes that feel special without being complicated, especially when I am trying to eat a little cleaner. My good friend Melissa shared this one with me: seared sea bass and coconut lime rice with pineapple jalapeño salsa. In particular, it belongs with my creamy lemon salmon piccata pasta and my lemon shrimp with white beans.
I had a great time playing sous chef. We spent the afternoon at Vino Venue creating this recipe, and yes, it tasted even better than it looked. What’s more, the salsa and the rice can be made ahead, the same way I prep for cilantro lime shrimp lettuce wraps and pesto basil shrimp with chickpea pasta.
I know it sounds fancy, but it is really easy to make. As a result, it is ideal for a romantic night in or a family dinner. With this in mind, start with easy crab toast with lemon mayo and pour a Leia pineapple cocktail to match the salsa.
What Is Seared Sea Bass With Coconut Lime Rice?
In essence, it is a three-part dinner. Chilean sea bass is seared in a skillet and finished in the oven, served over rice cooked in coconut water and coconut milk, and topped with a fresh pineapple jalapeño salsa.
Ingredients (With Purpose & Flavor Notes)
- Chilean sea bass (2 to 4 fillets, wild caught). Rich, buttery and forgiving to cook.
- Good olive oil. A light coating for the skillet.
- Pineapple (1/2 cup, diced) and green onion (1/2 cup). The sweet and savory base of the salsa.
- Cilantro (1 bunch, chopped) and limes (2, juice and zest). Fresh and bright.
- Jalapeño (1, seeded and diced) and bell pepper (1, diced). Heat and crunch.
- Honey (1 teaspoon) and Persian lime olive oil (2 tablespoons). Round out the salsa.
- Rice (1 cup). Cooked in coconut water and coconut milk in place of water.
- Coconut water (1 cup) and full-fat coconut milk (1 cup, unsweetened, canned). The cooking liquid for the rice.
- Lime zest. Stirred into the rice to taste.
- Sea salt and cracked pepper. To taste.
Everything I Love for This Recipe
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Oven-Safe Heavy Skillet
Goes from the stove to a 450°F oven.
Fish Spatula
Thin enough to flip fillets cleanly.
Medium Saucepan With Lid
For the coconut rice.
Large Mixing Bowl
For the salsa.
Citrus Zester
For the lime zest.
Citrus Juicer
For the lime juice.
Chef’s Knife
For dicing pineapple and peppers.
Cutting Board
A sturdy prep surface.
Instant-Read Thermometer
Takes the guesswork out of cooking fish.
Shallow Dinner Bowls
For rice, fish and salsa together.
Oven Mitts
The skillet handle will be hot.
Glass Storage Bowl
For chilling the salsa.
How To Make Seared Sea Bass With Coconut Lime Rice
Step 1: Make the Salsa
Add the pineapple, green onion, cilantro, lime juice and zest, jalapeño, bell pepper, honey and Persian lime olive oil to a large mixing bowl. Mix well, season with salt and pepper to taste, and refrigerate.
Step 2: Cook the Rice
Cook the rice in the coconut water and coconut milk instead of the usual 2 cups of water. Add lime zest to taste.
Step 3: Sear the Fish
Very lightly coat a heavy skillet with olive oil. Sear the fish on the first side for about 5 to 6 minutes, then flip and cook 2 minutes longer.
Step 4: Finish in the Oven
Finish the fish in a 450°F oven for 3 to 4 minutes. A basic rule of thumb is 10 minutes of cook time for every inch of thickness.
Step 5: Serve
Serve the sea bass over the coconut lime rice and top with the salsa.
Seared Sea Bass with Coconut Lime Rice and Pineapple Jalapeño Salsa
Ingredients
For the Sea Bass
- 2 to 4 fillets Chilean sea bass wild caught
- good olive oil
- sea salt and cracked pepper to taste
For the Pineapple Jalapeño Salsa
- 1/2 cup pineapple diced
- 1/2 cup green onion
- 1 bunch cilantro chopped
- 2 limes juice and zest
- 1 jalapeño seeded and diced
- 1 red or green bell pepper diced
- 1 tsp. honey
- 2 tbsp. Persian lime olive oil
- sea salt and cracked pepper to taste
For the Coconut Lime Rice
- 1 cup rice
- 1 cup coconut water
- 1 cup full-fat coconut milk unsweetened, canned
- lime zest to taste
Instructions
- Make the salsa: add the pineapple, green onion, cilantro, lime juice and zest, jalapeño, bell pepper, honey and Persian lime olive oil to a large mixing bowl. Mix well, season with salt and pepper to taste, and refrigerate.
- Make the rice: cook the rice in the coconut water and coconut milk instead of the usual 2 cups of water. Add lime zest to taste.
- Very lightly coat a heavy skillet with olive oil. Sear the fish on the first side for about 5 to 6 minutes, then flip and cook 2 minutes longer.
- Finish the fish in a 450°F oven for 3 to 4 minutes.
- Serve the sea bass over the coconut lime rice and top with the pineapple jalapeño salsa.
Notes
KEEP HOSTING
More fresh, elegant seafood ideas to gather around — a bright pasta, a tropical sip, and a show-stopping board.
Creamy Lemon Salmon Piccata Pasta
A silky, citrus-kissed seafood pasta worthy of a special night.
Get the Recipe →
Leia Pineapple Cocktail
A tropical, pineapple-bright pour that echoes the island flavors.
Pour a Glass →
Smoked Salmon Charcuterie Board
An elegant, easy-to-style board built for effortless entertaining.
Keep Reading →Variations
Grill It
This fish is also fantastic grilled.
Change the Pepper
Use red or green bell pepper.
Adjust the Heat
Leave some jalapeño seeds in for more spice.
Try Another Fish Board
A spring tinned fish board or a smoked salmon charcuterie board for a casual night.
When I Love Serving This Dish
Date Night In
For a night out instead, see these romantic escapes in Atlanta.
Dinner Parties
Furthermore, the salsa and rice can be made ahead.
Summer Evenings
Light and tropical.
Family Dinners
Easy to scale from two fillets to four.
Anniversaries
Restaurant-style at home.
When You Want to Eat Lighter
Equally important, it is fresh and satisfying.
What To Serve With It
A Vegetable Side
Sauteed asparagus and mushrooms.
A Fresh Salad
Cucumber tomato avocado salad or honey basil peach fruit salad.
A Drink
A watermelon basil spritzer or a tropical mocktail.
A Glass of Wine
Pick a bottle at one of these must-visit wine bars in Atlanta.
A Lighter Dessert
Shelf Life & Storage Tips
- Salsa. Keep refrigerated until serving.
- Fish. Best right out of the oven.
- Leftover rice. Refrigerate in a covered container.
Frequently Asked Questions
How long does sea bass cook?
About 5 to 6 minutes on the first side, 2 minutes on the second, then 3 to 4 minutes in a 450°F oven.
What is the rule of thumb for fish?
About 10 minutes of cook time for every inch of thickness.
What makes the rice coconut lime?
It cooks in coconut water and coconut milk, with lime zest added to taste.
Can I grill the fish?
Yes. It is fantastic grilled.
What goes in the salsa?
Pineapple, green onion, cilantro, lime, jalapeño, bell pepper, honey and lime olive oil.
Final Thoughts
All things considered, this is a dish that sounds fancy and cooks easy. Without a doubt, the pineapple jalapeño salsa makes it. Enjoy!
Recipe shared by my friend Melissa, created together at Vino Venue. All photos by Jamie King Photography.
