Sea Bass Habanero Recipe

Name: Sea Bass Habanero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; Four 6-ounce sea bass fillets, with skin if desired; Salt and freshly ground pepper; 1 small onion, thinly sliced; 4 garlic cloves, thinly sliced; 1 small mango, cut into 1/2-inch dice; 1 large tomato, seeded and cut into thin strips; 1 habanero chile, seeded and thinly sliced; 1/2 cup dry white wine; 3/4 cup fish stock or 1/2 cup clam juice diluted with 1/4 cup water; 1 lime, cut into 8 wedges; 1/4 cup loosely packed fresh cilantro

Servings: persons

3 tablespoons extra-virgin olive oil
Four 6-ounce sea bass fillets, with skin if desired
Salt and freshly ground pepper
1 small onion, thinly sliced
4 garlic cloves, thinly sliced
1 small mango, cut into 1/2-inch dice
1 large tomato, seeded and cut into thin strips
1 habanero chile, seeded and thinly sliced
1/2 cup dry white wine
3/4 cup fish stock or 1/2 cup clam juice diluted with 1/4 cup water
1 lime, cut into 8 wedges
1/4 cup loosely packed fresh cilantro

1
Heat the oil in a large nonreactive skillet until shimmering.
2
Season the bass with salt and pepper and add to the skillet skin side up.
3
Cook over high heat until nicely browned but barely opaque throughout, about 1 minute per side.
4
Transfer to a plate.
5
Add the onion to the skillet and cook over moderately high heat, stirring, until browned, about 3 minutes.
6
Raise the heat to high.
7
Add the garlic, mango, tomato, habanero and a pinch each of salt and pepper and cook until fragrant, about 2 minutes.
8
Add the wine and cook until reduced by half, about 2 minutes.
9
Add the fish stock and bring to a boil.
10
Reduce the heat to the moderately low and simmer for 2 minutes.
11
Lightly squeeze the lime into the broth and add the wedges along with the fish.
12
Cover and cook until the fish is opaque throughout, 1 to 3 minutes.
13
Season with salt and pepper.
14
Transfer the fish and vegetables to 4 soup plates; spoon the broth over the top.
15
Sprinkle with the cilantro and serve.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, Four 6-ounce sea bass fillets, with skin if desired, Salt and freshly ground pepper, 1 small onion, thinly sliced, and more.

Yes, Sea Bass Habanero falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass Habanero

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