This Pan Seared Sea Bass with Tropical Pico De Gallo is cooked in ghee and 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!
This dish is filling but still so refreshing. I love to make this for a summer gathering. To me the tropical pico de gallo screams summer and this dish is always a crowd pleaser! Sea bass is a light fish so it pairs great with the delicious tastes of the fresh pico.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- For the pineapple pico de gallo:
- Substitutions and Variations
- Step by Step Instructions
- Equipment Needed
- Expert Tips
- Recipe FAQ’s
- Storage Instructions
- Other Fish Recipes You Will Love
- Want a free guide of my go to healthy alternatives?
- Pan Seared Sea Bass With Pineapple Pico De Gallo
Why You Will Love This Recipe
- This recipe is so simple but packed with flavor.
- Kids will also like this recipe because it does not have an overwhelming fish flavor and is packed with flavor from the pico de gallo.
- Even though this recipe is simple it is an easy way to impress your dinner guests.
- This recipe is naturally gluten free, dairy free, soy free, paleo, and refined sugar free.
- This recipe would also taste great with my Mango Pico De Gallo in place of the Tropical Pico De Gallo.
- You can make this recipe even more simple by preparing the tropical pico de gallo in advance.
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.
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 bell 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.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you are not a fan of sea bass, you can substitute any white fish you prefer.
- You can switch out the type of pico de gallo that you pair with this dish to change the flavor profile.
- You could also grill the fish instead of pan searing it to change the flavor as well.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out int he comments below!
Step by Step Instructions
Equipment Needed
Expert Tips
- Tip # 1: When cooking with ghee, if it is stored in the refrigerator I like to pull it out for about 10-15 minutes before to help soften the ghee so that it is easy to measure and place in the skillet.
- Tip # 2: I like to make my own clarified butter so that I can control the ingredients that are going into it.
- Tip # 3: I like to also make homemade gluten free corn tortilla chips to serve with this dish to eat with the pico de gallo as well.
Recipe FAQ’s
How can I reheat this?
I suggest serving the pico de gallo cold, but you can reheat the sea bass in the oven at 350 degrees F for 5-10 minutes or until warmed through.
How do you know if there are bones in the sea bass?
I prefer to purchase my sea bass with the skin off and bones removed. If you would purchase fish that does have bones in it, you can reference this post to see how to remove them.
Is there a different type of fish I can use?
If you don’t have sea bass, you could use another white fish such as cod or tilapia.
Storage Instructions
- For this recipe, I suggest only keeping it in the fridge for 2-3 days. It serves best when fresh.
Other Fish Recipes You Will Love
Want a free guide of my go to healthy alternatives?
Pan Seared Sea Bass With Pineapple Pico De Gallo
Servings 2 people
288kcal
Cost $30
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Equipment
- non-stick pan
Ingredients
For the sea bass:
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
Storage: This recipe can be stored in an air tight container for up to 3 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 2 servings.
Servings: This recipe should yield 2 servings.
Quick and easy sea bass recipe that everyone will love!
Serving: 1serving | Calories: 288kcal | Carbohydrates: 1g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 201mg | Sodium: 178mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
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Lori says
This sea bass is so easy to make. It comes out flavorful, light and flaky! It is really good with the fresh fruit pico!
Allianna Moximchalk says
So glad you like this!