Easy Pan Seared Sea Bass with Coconut Cilantro Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Side Dish, Main Course, Appetizer, Soup, Dinner
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Cuisine
International
Easy Pan Seared Sea Bass with Coconut Cilantro Soup
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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.
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Ingredients
for the coconut cilantro soup
- 2 cans coconut milk
- 2 tps ginger minced
- 1 lime zest and juice
- 3 tbsp butter
- 1 small onion finely diced
- 1 red bell pepper finely diced
- 1 tbsp garlic minced
- 3 tbsp flour
- 2 bunches cilantro main stems removed, fresh leaves
- 4 cups chicken broth
- salt
- black pepper
- ¼ cup green onion finely diced, for garnish
for the sea bass
- 4 fillets sea bass
- 3 tbsp grapeseed oil plus extra as needed
- salt sea salt
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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