Pan Seared Sea Bass with Curry and Blistered Tomatoes
Chilean Sea Bass recipe pan seared with curry and blistered tomatoes.
Course Entree
Cuisine American, Indian
Diet Diabetic, Gluten Free
Keyword Chilean sea bass recipes, pan fried sea bass
Prep Time 5 minutesminutes
Cook Time 13 minutesminutes
Servings 2
Calories 154kcal
Author Robin Gagnon
Ingredients
8ounceSea Bass
¼teaspoonsea salt
½tablespoonolive or avocado oil
1teaspooncurry powder
½tablespoon unsalted butter
14-16grape tomatoesor cherry tomatoes, sliced in half
black pepper to taste
Instructions
Preheat oven to 400 degrees. Place skillet over med-high heat.
Pat the sea bass dry, sprinkle one side with half the sea salt and curry powder. Once skillet is hot, pour in the oil and add the fish seasoned side down in hot pan to sear. Sprinkle remaining salt and curry over the top.
Once the sea bass is seared (it will easily release from skillet), flip and add the tomatoes drop and a pat of butter. Thick Fish: Turn off burner, cover and place skillet in the preheated oven for 8 minutes. Thin Fillets: simply cook through right on the burner.
Place the cooked fish on plate or over your starch of choice and pour the tomatoes and butter sauce over the top to serve.