Go Back
–+ servings
pan seared sea bass 8 scaled
Print Recipe
5 from 2 votes

Pan Seared Sea Bass With Pineapple Pico De Gallo

Quick and easy sea bass recipe that everyone will love!
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Meals
Cuisine: American
Diet: Gluten Free, Low Fat
Servings: 2 people
Calories: 288kcal
Author: Allianna Moximchalk
Cost: $30

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

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. 

Nutrition

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