An elegant and easy dinner, this pan-seared sea bass is cooked with a soy-ginger garlic marinade with topped with a bell pepper relish. Perfect for date night in or a cozy dinner at home.
Pat the sea bass fillets with a paper towel to dry them. This helps create that delicious crispier outer coating.
To a medium shallow bowl or a large ziplock bag, add all of the marinade ingredients.
Add the sea bass fillets to the marinade and marinate for 15 minutes, flipping the fish halfway through to help evenly distribute the marinade.
Heat the oil in a large pan or skillet over medium-high heat.
Once heated, add the fish and cook on one side for about 3-4 minutes. Flip the fish over and cook for another 3-4 minutes, until fully heated through and an internal meat thermometer shows a temperature of 140°F.
Transfer fish to plates and set aside.
If necessary, add a little more oil to the pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Add the bell peppers and sauté just until cooked through, about 2-3 minutes.
Top each fish with the bell pepper relish and serve immediately.
Notes
Makes 2 servings.Substitutions: You can substitute coconut aminos for the soy sauce. If you can't find Chilean sea bass, you can substitute another thick white fish, such as cod, haddock, sable fish, or halibut. Storage: Allow the fish to cool then store in an airtight container in the refrigerator for up to 3 days.