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Bon Appétit

Chilean Sea Bass with Peanuts and Herbs

4.2

(34)

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If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.

Ingredients

4 Servings

2

tablespoons fresh lime juice

1

tablespoon fish sauce (such as nam pla or nuoc nam)

1

teaspoon sugar

4

tablespoons vegetable oil, divided

4

6-oz. skin-on Chilean sea bass or halibut fillets

Kosher salt

2

medium shallots, thinly sliced into rings

1

1" piece ginger, peeled, finely julienned

2

scallions, thinly sliced

2

small green Thai chiles or ½ jalapeño, thinly sliced into rounds, seeds removed

2

cloves garlic, finely chopped

¼

cup chopped fresh mint, basil, and/or cilantro

2

tablespoons chopped unsalted, dry-roasted peanuts

2

tablespoons chopped fresh dill

Preparation

  1. Step 1

    Preheat oven to 350°. Whisk lime juice, fish sauce, sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved. Set lime juice mixture aside.

    Step 2

    Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5–8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5–10 minutes longer, depending on thickness. Transfer fish to a plate.

    Step 3

    While fish is roasting, heat remaining 2 Tbsp. oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.

Nutrition Per Serving

Calories (kcal) 350 Fat (g) 20 Saturated Fat (g) 3 Cholesterol (mg) 70 Carbohydrates (g) 11 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 34 Sodium (mg) 600
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Reviews (34)

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  • Phenomenal! Do not listen to the person that said the lime juice and fish sauce overpowered the fish! It's a strong sauce but sea bass is a thick piece of fish that needs a lot of flavor. Shockingly easy to cook and tastes like something from a fancy restaurant - it's a dish that really impresses. Have everything chopped ahead of time. I usually cut while I cook (like most home cooks) but there's not a lot of time for that (and I'm pretty fast).

    • Kirsten

    • Anaheim, CA

    • 8/29/2022

  • I thought the lime juice+fish sauce overpowered the taste of the fish- I would've used half the amounts of each. I substituted almonds in for peanuts, though I suppose pecans could work well also.

    • sigma09

    • 9/3/2020

  • I work in a fine dinning steak house, saw this recipe and thought I could adapt it to sable or black cod. Very successful, thank you for the start, I multiplied this exact recipe by 6 to accommodate 15lbs of sable at 8 oz potions, however I found that adding (at that finished 6x recipe portion) 3/4 cup of aji mirin, and 2 tbl of sambal made this dish pop and sing to the taste buds, also I reserved the peanuts and cilantro as a garnish, best dish ever! Served with coconut rice and grilled broccolini. Thanks much and please try the variation. Wanted to share a pic, didn't see that opion?!

    • jiminportland

    • Lynden wa

    • 3/9/2019

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