There's just something about a crisp, golden seabass fillet topped with a vibrant, juicy mango salsa that screams sunshine and seaside vibes. This pan-seared seabass recipe is one of those sea bass recipes healthy enough for weeknights but impressive enough for guests. The rich, flaky texture of the fish pairs beautifully with the sweet and tangy mango salsa—it's like a beach vacation on a plate. If you’re browsing sea bass fillet recipes looking for something fresh, bold, and easy, this one should be at the top of your list.
Pan-Seared Seabass with Mango Salsa
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Mediterranean
Non-stick or cast iron skillet Ideal for getting that perfect crispy skin. A stainless steel pan can also work, but you'll need more oil to avoid sticking.
Mixing bowl For tossing together the salsa.
Fish spatula Helps lift the fillets without breaking them—especially important for cooking sea bass properly.
Zester or microplane To zest the lime.
Tongs or spatula For flipping the fish carefully.
For the Seabass
- 4 seabass fillets skin-on, about 6 oz each
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Zest of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Mango Salsa
- 1 ripe mango diced
- 1/4 cup red bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1 small jalapeño deseeded and minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro chopped
- Pinch of salt
Prep the mango salsa
In a bowl, combine the diced mango, bell pepper, red onion, jalapeño, cilantro, and lime juice. Add a pinch of salt and mix well. Set it aside to let the flavors marry while you cook the fish.
Season the seabass
Pat the seabass fillets dry with paper towels. This helps get that crispy skin. Season both sides with salt, pepper, paprika, garlic powder, and lime zest.
Sear the seabass
Heat the olive oil and butter in a skillet over medium-high heat. Once hot and shimmering, place the seabass fillets skin-side down. Press gently with a spatula for 15 seconds to prevent curling.
Cook skin-side down
for about 4–5 minutes until the skin is golden and crispy. Flip and cook the other side for another 2–3 minutes, depending on the thickness. The flesh should be opaque and flake easily with a fork.
Plate and serve
Transfer the fillets to plates and spoon the mango salsa generously on top. Garnish with a lime wedge if you're feeling fancy.
Pairings
This dish is light and tropical, so it pairs beautifully with coconut rice or a quinoa-lime salad. Want to keep it low-carb? Try it with grilled asparagus or a crisp cucumber and avocado salad. If you're feeling indulgent, a glass of chilled Sauvignon Blanc or a zesty margarita brings out the citrusy pop in the salsa.
FAQs
1. What kind of seabass works best?
Any firm white fish with skin-on fillets will work. Chilean sea bass is rich and buttery and great for pan searing, while black sea bass has a delicate flavor that still crisps up beautifully. If you're looking to switch things up, haddock fillet, basa fillet, or even a miso glazed chilean sea bass recipe style twist would also work.
2. Can I bake this instead?
Definitely! For a seabass recipe baked version, place seasoned fillets skin-side down on a lined baking sheet and bake at 400°F for about 10–12 minutes. Then top with the mango salsa.
3. Is this recipe healthy?
Absolutely! This is one of those sea bass recipes healthy enough for meal prep or a light dinner. The fish is pan-seared with minimal oil, and the mango salsa adds nutrients without heaviness.
4. Can I use frozen fish?
Yes—just make sure it’s completely thawed and patted dry before cooking. Knowing how to cook sea bass fillets properly is key to that crispy skin and tender texture.
5. What are some alternatives to sea bass?
While sea bass is the star here, other white fish like sole (especially if you're into sole fish recipes baked-style), haddock, or even basa fish recipes can pull this off beautifully. It’s all about the texture and balance with the fruity salsa.
