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Allianna's Kitchen » Recipes » Diet » Autoimmune Protocol » Pan Seared Sea Bass With Tropical Pico De Gallo

Pan Seared Sea Bass With Tropical Pico De Gallo

Published: Apr 26, 2021 By: Allianna Moximchalk Modified Jul 24, 2021

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This pan seared sea bass with ghee and pineapple pico de gallo melts in your mouth. The pan seared cooking method makes nice crispy edges with an inside that melts. This recipe only takes minutes to make meaning you can have dinner on the table within 15 minutes!

pan seared sea bass with pico de gall on a plate with lime

Ingredients:

For the sea bass:

  • Wild caught sea bass-I like to get this from Whole Foods. 
  • Ghee-This gives the sea bass a nice buttery flavor. 
  • Pinch of sea salt-To enhance the flavor.
  • Lemon-To add a touch of citrus.

sea bass in a skillet

For the pineapple pico de gallo:

  • Pineapple-We like to use a whole one and make plenty for leftovers to use with an appetizer. Chop this baby up into small 1 inch cubes.
  • Red pepper-Compliments the pineapple well, but any colored pepper will work.
  • Cilantro-I like fresh cilantro, it enhances the flavor big time.
  • Fresh lime juice-To keep this pico nice and fresh with adding a citrus touch to the sweet pineapple. 
  • Red onions-For a nice crunch. I like red onions because they are more savory in this recipe. I use yellow onions for things where I want a sweet flavor.

pan seared sea bass ingredients on a tray

How to make:

For the sea bass-

  • Pat the sea bass dry and let it sit for 30 minutes to allow it to get closer to room temperature. 
  • Next, you will want to remove the bones from the fish. If you do not know how to do this, you can follow this post talking about it here!
  • Now, add the ghee to the pan on medium heat. Get the pan nice and hot.
  • Add the fish face down and cook for 4 minutes, then flip with a wide spatula carefully and cook for an additional 4 minutes. Sprinkle the lemon juice over the top of the fish. Once the 4 minutes is up remove from the pan.

For the pineapple pico de gallo-

  • While the sea bass is cooking, chop up your pineapple, onion, and red pepper. Add your limes and cilantro and you are good to go!

pico de gallo in a bowl

How long does sea bass last in the fridge?

  • I suggest only keeping it in the fridge for 2-3 days. It serves best when fresh.

How can I reheat this?

  • I suggest serving the pico cold, but you can reheat the sea bass in the oven at 350 for 5-10 minutes.

If you like this recipe, you will LOVE my other fish recipes:

  • Whole30 Buffalo shrimp tacos
  • Halibut tacos with mango pico de gallo
  • Gluten free fried shrimp

far away shot of pan seared sea bass

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too

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pan seared sea bass 8 scaled

Pan Seared Sea Bass With Pineapple Pico De Gallo

Course Meals
Cuisine American
Keyword easy, fish, quick, summer
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 2 people
Author Allianna Moximchalk
288kcal
Cost $30
Print Recipe Pin Recipe

Equipment

  • non-stick pan

Ingredients

For the sea bass:

  • 1 pound wild caught sea bass bones removed, see above about instructions
  • 1 tbsp ghee
  • 1 pinch sea salt
  • 1 whole lemon juiced
  • pepper to taste

Pineapple pico de gallo:

  • 1 whole pineapple skinned and cubed
  • 1 whole red pepper cubed, omit for AIP
  • 1 whole red onion diced
  • 4 whole limes juiced
  • 1/2 cup fresh cilantro

Instructions

For the fish:

  • Remove the sea bass from the fridge and set out for 30 minutes. Once the 30 minutes is up pat dry the fish and add ghee to the pan on medium heat on a non stick skillet. Let the pan get nice and hot. Add the sea bass face down for 4 minutes, then flip with a wide spatula and cook on the other side for 4 more minutes. Add the lemon juice in.

For the pico de gallo:

  • Place all ingredients in a bowl and mix.

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too
Quick and easy sea bass recipe that everyone will love!
Nutrition Facts
Pan Seared Sea Bass With Pineapple Pico De Gallo
Amount Per Serving (1 serving)
Calories 288 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 201mg67%
Sodium 178mg8%
Potassium 607mg17%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 40g80%
Vitamin A 491IU10%
Vitamin C 3mg4%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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Allergy Friendly Dairy free Egg free Gluten free KETO No added sugar Nut free Paleo Vegan Whole 30

2 comments

  • Lori
    February 17, 2022

    5 stars
    This sea bass is so easy to make. It comes out flavorful, light and flaky! It is really good with the fresh fruit pico!

    Reply
    • Allianna Moximchalk
      February 17, 2022

      So glad you like this!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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