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5 from 3 votes

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 minutes
Cook Time 13 minutes
Servings 2
Calories 154kcal
Author Robin Gagnon

Ingredients

  • 8 ounce Sea Bass
  • ¼ teaspoon sea salt
  • ½ tablespoon light olive or avocado oil
  • 1 teaspoon curry powder
  • ½ tablespoon  unsalted butter
  • 14-16 grape tomatoes or 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.

Nutrition

Calories: 154kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 393mg | Potassium: 592mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 17.5mg | Calcium: 30mg | Iron: 1.6mg