Pan-Seared Sea Bass with Asian Salsa Salad

Fish is perfect on week nights. It takes half the time of meat to cook, and there are no worries about cholesterol or saturated fat content. The fish and salad should take 30 minutes to put together from start to finish.

  • Sea bass fillets, 4
  • Salt and pepper
  • Juice of a lemon
  • Coconut milk, optional
  • For the salad:
  • Avocado, 1, chopped into little cubes
  • Cucumber, cubed
  • Baby tomatoes, halved
  • Mango, cubed
  • Shallot, 1, chopped
  • Garlic, crushed, 1/2 tsp
  • Chili, 1, deseeded and chopped
  • Cilantro, handful, chopped (optional)
  • Juice of a lime
  • Additional spring salad mix
  1. Grind some salt and pepper generously over the fish, squeeze the lemon over the fillets
  2. In a moderately heated pan, add 1 tbsp of veg oil (like canola or sunflower or olive)
  3. Place fillets gently in pan and cover with a lid.
  4. Cook about 10 mins each side, or till done.
  5. Optional step: I had some coconut milk in the fridge, so I poured about 4 tbsp into the pan when the fish was being cooked on the second side
  6. To make the salad, combine all the ingredients together, except the spring salad mix
  7. Serve the salsa on a bed of spring salad (for added green goodness), add rice if you wish, and serve immediately 🙂

August 28, 2012. Tags: , , . Asian, Dinners, Fish, Mains.

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