Pan-Seared Seabass with Mango Salsa
Equipment
- 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.
Ingredients
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
Instructions
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.