Garlic Chili Pan-Seared Sand Bass
Garlic Chili Pan-Seared Sand Bass
Ingredients
For the Sand Bass
- 4 sand bass fillets, about 6 ounces each, skin on or off
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for searing
For the Chili-Garlic Drizzle
- 4 garlic, cloves, minced
- 1 red chili, such as serrano or jalapeño, thinly sliced (seeds removed for less heat, optional)
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, optional, for extra heat
Instructions
- 1
Pat the sand bass fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 2
In a small bowl, combine the minced garlic, thinly sliced red chili, fresh lime juice, chopped cilantro, 3 tablespoons of olive oil, and red pepper flakes (if using). Stir well to combine and set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a heavy-bottomed induction-compatible pan or skillet over medium-high heat until the oil is shimmering and just starting to smoke lightly.
⏱️ 2 min•🌡️ 400
- 4
Carefully place the sand bass fillets into the hot pan, skin-side down first if your fillets have skin. Sear for 3 to 4 minutes per side, or until the fish is golden brown, flaky, and cooked through. The cooking time will vary depending on the thickness of your fillets.
⏱️ 8 min•🌡️ 400
- 5
Once cooked, remove the sand bass fillets from the pan and transfer them to individual serving plates.
⏱️ 1 min
- 6
Spoon the prepared chili-garlic drizzle evenly over each hot sand bass fillet. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Pan-Seared Sand Bass
Ingredients
For the Sand Bass
- 4 sand bass fillets, about 6 ounces each, skin on or off
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for searing
For the Chili-Garlic Drizzle
- 4 garlic, cloves, minced
- 1 red chili, such as serrano or jalapeño, thinly sliced (seeds removed for less heat, optional)
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, optional, for extra heat
Instructions
- 1
Pat the sand bass fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min - 2
In a small bowl, combine the minced garlic, thinly sliced red chili, fresh lime juice, chopped cilantro, 3 tablespoons of olive oil, and red pepper flakes (if using). Stir well to combine and set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a heavy-bottomed induction-compatible pan or skillet over medium-high heat until the oil is shimmering and just starting to smoke lightly.
⏱️ 2 min•🌡️ 400 - 4
Carefully place the sand bass fillets into the hot pan, skin-side down first if your fillets have skin. Sear for 3 to 4 minutes per side, or until the fish is golden brown, flaky, and cooked through. The cooking time will vary depending on the thickness of your fillets.
⏱️ 8 min•🌡️ 400 - 5
Once cooked, remove the sand bass fillets from the pan and transfer them to individual serving plates.
⏱️ 1 min - 6
Spoon the prepared chili-garlic drizzle evenly over each hot sand bass fillet. Serve immediately.
⏱️ 1 min