Imagine a dish that transports you to a sun-drenched Thai beach with just one bite - our Sea Bass with Pineapple Chili Basil Glaze is exactly that culinary magic! This recipe transforms a simple sea bass into an extraordinary meal that balances sweet, spicy, and herbal notes in a way that will make your taste buds dance. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises a flavor explosion that's both elegant and incredibly delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 sea bass fillets
- 1 cup pineapple, crushed
- 2 tbsp chili sauce
- 1/4 cup fresh basil, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 4 sea bass fillets, 1 cup of crushed pineapple, 2 tablespoons of chili sauce, 1/4 cup of fresh basil (chopped), 1 tablespoon of lime juice, and salt and pepper to taste.
- Rinse the sea bass fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- In a medium bowl, combine the crushed pineapple, chili sauce, chopped basil, and lime juice. Mix well to create the glaze. Adjust the seasoning if necessary, adding more chili sauce for heat or lime juice for acidity.
- Preheat a large non-stick skillet over medium-high heat. Once hot, add a little oil to the pan to prevent sticking.
- Carefully place the sea bass fillets in the skillet, skin side down (if the skin is on). Cook for about 4-5 minutes until the skin is crispy and the fish is cooked halfway through.
- Gently flip the fillets using a spatula and pour the pineapple chili basil glaze over the top of the fish. Cook for an additional 4-5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once the sea bass is done cooking, remove the skillet from the heat. Let the fish rest for a minute before serving.
- To serve, place the sea bass fillets on plates and drizzle any remaining glaze from the pan over the top. Garnish with additional fresh basil if desired.
- Enjoy your sea bass with pineapple chili basil glaze alongside steamed rice or a fresh salad for a complete meal.
Tips
- Choose fresh, high-quality sea bass with firm, translucent flesh and a mild ocean smell.
- Pat the fish completely dry before seasoning to ensure a crispy exterior.
- Use a non-stick skillet and don't overcrowd the pan to achieve perfect searing.
- Cook the fish skin-side down first to get a crispy texture.
- Watch the cooking time carefully - sea bass cooks quickly and can dry out if overcooked.
- Use a meat thermometer; the fish is done when it reaches 145°F internally.
- Let the fish rest for a minute after cooking to retain moisture and distribute flavors.
- For extra flavor, consider toasting your basil leaves briefly before adding to the glaze.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 70mg
