Easy Pan Seared Sea Bass with Coconut Cilantro Soup

Name: Easy Pan Seared Sea Bass with Coconut Cilantro Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 cans coconut milk; 2 tps minced ginger; 1 lime; 3 tbsp butter; 1 small onion; 1 red bell pepper; 1 tbsp minced garlic; 3 tbsp flour; 2 bunches fresh cilantro leaves; 4 cups chicken broth; salt and pepper; ¼ cup green onion; 4 fillets sea bass; 3 tbsp grape seed oil; sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Course
Side Dish, Main Course, Appetizer, Soup, Dinner
Cuisine
International

Easy Pan Seared Sea Bass with Coconut Cilantro Soup

Iris Warren

Report

You will think you are eating at a 5-star restaurant with this easy recipe for pan seared sea bass and creamy coconut cilantro soup. It’s the perfect addition to a dine-in weekend menu.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

for the coconut cilantro soup

2 cans coconut milk
2 tps minced ginger
1 lime zest and juice
3 tbsp butter
1 small onion finely diced
1 red bell pepper finely diced
1 tbsp minced garlic
3 tbsp flour
2 bunches fresh cilantro leaves main stems removed
4 cups chicken broth
salt and pepper
¼ cup green onion finely diced, for garnish

for the sea bass

4 fillets sea bass
3 tbsp grape seed oil plus extra as needed
sea salt

Add to Shopping List

Instructions

for the coconut cilantro soup

Start by making the soup; in a saucepan over medium heat, combine the coconut milk, ginger, lime juice and zest. Bring slowly to a gentle boil and remove from the heat.
In a dutch oven or large sauce pan, melt the butter. Add the onion and pepper; sauté until fragrant, about 3-4 minutes. Add in the minced garlic and cook for an additional 1-2 minutes. Mix in the flour and cook, stirring often, 3-4 minutes.
Gradually add the warmed coconut milk to the onion and pepper mixture, stirring constantly. Cook over medium heat, continuing to stir, until slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
Working in batches, pour the onion-coconut milk mixture into a blender; adding in the cilantro and processing until smooth.
Pour the puree back into the dutch oven or large saucepan and place over medium heat. Gradually stir in the broth, salt and pepper. Cook, stirring occasionally, 10-12 minutes.

for the pan-seared sea bass

While the soup is cooking, pan-sear the sea bass; add grape seed oil to a pan over medium heat. Pat dry sea bass and salt both sides of the fish. Add fish to the pan and cook 4 minutes on each side, spooning the reserved grape seed oil in the pan on top of the fillets as they cook on each side.
Ladle the soup into warmed bowls and place sea bass on top. Garnish with freshly chopped green onion and serve immediately.