Soy Seared Sea Bass with Pineapple Salsa
Elevate your seafood dinner with this Soy Seared Sea Bass with Pineapple Salsa, a perfect fusion of savory and tropical flavors. Tender, flaky sea bass fillets are marinated in a bold soy-honey glaze with hints of ginger and garlic, then seared to golden perfection with irresistibly crispy skin. Paired with a vibrant pineapple salsa bursting with sweet, tangy, and mildly spicy notes from fresh pineapple, red bell pepper, lime juice, and optional jalapeño, this dish is as refreshing as it is satisfying. Ready in just 30 minutes, it’s an impressive yet easy-to-make recipe ideal for weeknight dinners or special occasions. Serve this deliciously balanced dish with a side of steamed rice or a light green salad for a complete meal that will wow your taste buds.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets (skin-on preferred)
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 cup fresh pineapple (diced)
- 1 small red bell pepper (diced)
- 0.25 cup red onion (finely chopped)
- 2 tablespoons cilantro (chopped)
- 1 whole lime (juiced)
- 0.5 piece jalapeño (finely diced, optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the marinade.
Place the sea bass fillets in a shallow dish and pour the marinade over them. Ensure all fillets are evenly coated. Let them marinate for 10–15 minutes while you prepare the salsa.
To make the pineapple salsa, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, jalapeño (if using), salt, and black pepper in a medium-sized bowl. Stir well and set aside.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Remove the sea bass fillets from the marinade and pat them dry with a paper towel. Reserve the marinade for cooking.
Place the sea bass skin-side down in the hot skillet. Cook for 3–4 minutes until the skin is crispy.
Flip the fillets and cook for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork. Pour the reserved marinade into the skillet during the last minute of cooking to create a glaze.
Remove the sea bass from the skillet and let rest for 2 minutes.
Serve the soy-seared sea bass topped with the pineapple salsa. Enjoy immediately!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 647 mg | 14% | |
*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.
