Pan Seared Sea Bass w/ Coconut Cilantro Lime Rice – A Winner Fish Dinner

If you are looking for fish dinner ideas, this is one that’ll be a sure hit. 

It is common tradition among many households to not consume meat on Good Friday. I am not very traditional myself, but if you are looking Easter fish dinner ideas you should try this Pan Seared Sea Bass with Coconut Cilantro Rice that I made just recently.  It is delicious and from the sound of the name alone it is pretty impressive, but it is a dish that requires very little time and steps. Minimum effort, maximum impact. 

My boyfriend really enjoyed this dish, which was a moment of pride.  We have a fish/seafood dinner one night of the week, which I am in charge of. Among the dishes that I’ve tried to make for him, this was the one that got an A+ – a feat that’s definitely no joke, considering he is such a food snob.

I also feel quite proud of myself for finally managing to cook a nice crispy pan-seared fish. For a person learning to cook like me, getting that nice crispy skin on the fish is a challenge. The first key to getting that perfect skin is to make sure the oil is hot enough, and then get ready for a real test of patience and impulse control! (Which my boyfriend would say I don’t have much of.) After all, when you are trying out a dish for the first time it is hard to resist poking around it from time to time. Just leave it on the hot oil once you’ve laid it on the pan. Don’t move it, don’t re-position it, don’t mind it – at least for a few minutes. You will be rewarded with an amazingly golden, crunchy, and well cooked fish fillet. 

 Try this with a bit of tomato, chili, and onion salsa on the side. Yum. 

Pan Seared Sea Bass and Coconut Cilantro Lime Rice
A great combination of flavors - enjoy a savory restaurant grade pan seared fish and a subtle summery sweetness from the rice. Try this impressive, quick, and easy recipe for fish night.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
For the rice
  1. 1 cup coconut milk
  2. 1 cup water
  3. 1 cup rice
  4. 1/2 cup finely chopped cilantro
  5. 1/2 lime
For the fish
  1. Sea Bass fillets
  2. salt and pepper
For the rice
  1. Wash the rice in the pot.
  2. Throw in coconut milk and water, stir a bit.
  3. Cover. Leave on low-medium fire.
  4. Check after 5 minutes, fluff it, and bring down the heat. Try it out. Add 1/4 cup of water if it is drying up but not yet done.
  5. After a few more minutes, you can try it out again. You are going for a sticky but soft and sweet rice. Take it off the heat.
  6. Add the juice of the lime and the cilantro and fold it in. Cover and make your fish.
For the fish
  1. Pat the fish dry. Rub it with salt and pepper.
  2. In a very hot oiled pan, place the fish gently in place skin side down. Don't touch the fish. Leave it there for 3 minutes, or until it starts to move freely on the pan. If it doesn't stick to the pan too much anymore, It is ready to flip.
  3. Flip and cook for another minute on the other side.
  4. Plate. Enjoy.
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Easter or not, having at least one fish dinner a week is a healthy habit. Get to it, try this recipe, and let me know how it goes! 

 

Cheers, 

Abbi

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