Jamaican Orange Sea Bass
Dive into the vibrant flavors of the Caribbean with this Jamaican Orange Sea Bass recipe, a true tropical delight! Featuring tender, flaky sea bass fillets infused with a zesty blend of fresh orange juice, lime, and aromatic orange zest, this dish is elevated by the bold kick of Scotch bonnet pepper and fragrant thyme. A luscious marinade, sweetened with honey and balanced with a splash of soy sauce, doubles as a rich glaze once reduced, creating layers of irresistible flavor. Quick and easy to prepare in under 35 minutes, this skillet-cooked seafood masterpiece is perfect for weeknight dinners or special occasions. Garnished with fresh parsley and green onions, it pairs beautifully with jasmine rice or roasted vegetables for a complete meal. Bring a taste of Jamaica to your table and savor every bite of this citrusy, spicy creation!
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 2 tablespoons Lime juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh thyme leaves
- 1 piece Scotch bonnet pepper, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, chopped
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the sea bass fillets dry with paper towels and season both sides with salt and black pepper. Set aside.
In a medium-sized bowl, whisk together orange juice, orange zest, lime juice, minced garlic, thyme leaves, soy sauce, honey, and 2 tablespoons of olive oil.
Stir in the finely chopped Scotch bonnet pepper, being mindful of its heat. Adjust the quantity based on your spice preference.
Pour the marinade over the sea bass fillets in a shallow dish, ensuring the fillets are well-coated. Cover and refrigerate for 15 minutes to allow the flavors to meld.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the sea bass fillets from the marinade and let any excess drip off. Reserve the marinade for later use.
Carefully place the sea bass fillets into the hot skillet, skin-side down if applicable. Cook for 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side until cooked through and flaky.
While the fillets are cooking, transfer the reserved marinade to a small saucepan. Bring it to a boil and then simmer for 3-5 minutes to reduce and thicken slightly.
Once the sea bass is cooked, plate the fillets and spoon the reduced marinade over the top.
Garnish with chopped green onions and fresh parsley. Serve immediately with your choice of sides, such as steamed jasmine rice or roasted vegetables.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 30.8 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2192 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
