Best Chilean Fish With Honey Mango Sauce Recipes

BAKED CHILEAN SEA BASS

Baked Chilean Sea Bass image

This is the easiest baked Chilean sea bass recipe you will ever make. Fish filets perfectly seasoned then baked until flaky and moist. It's low-carb, keto-friendly, and cooks in under 20 minutes!

Provided by Julie Maestre

Categories Entree

Time 17m

Number Of Ingredients 5

Ingredients

1 lb Chilean sea bass (thick slices )
1/4 tsp paprika (optional )
2 tbsp unsalted butter (melted )
salt and pepper to taste
1 lemon

Steps:

Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!

Nutrition Facts : Calories 477 kcal, Carbohydrate 5 g, Protein 27 g, Fat 40 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 130 mg, Sodium 114 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHILEAN SEA BASS WITH MANGO SALSA

Chilean Sea Bass with Mango Salsa image

This Chilean sea bass with mango salsa is packed with irresistible flavors. Made with just a handful of ingredients in under 30 minutes!

Provided by Julie Maestre

Categories Entree

Time 22m

Number Of Ingredients 14

Ingredients

1 lb Chilean sea bass
salt and pepper to taste
3 tbsp oil
2 mangos (ripe )
1 scallion
1/2 jalapeno (deseeded and diced )
1/2 red onion (finely diced )
1/2 lime (juiced)
1 bunch fresh cilantro
1/2 tsp cumin (optional)
1 tbsp olive oil
1/2 tsp vinegar
1 tsp honey (or to taste )
salt and pepper to taste

Steps:

Start by preparing the mango salsa. In a large bowl, combine the diced mangos, scallions, onions, jalapenos, cilantro, vinegar, honey, cumin, olive oil, and lime juice. Season with salt and pepper.
Pat dry the Chilean sea bass on both sides with a paper towel. Season generously on both sides with salt and pepper.
Heat about 3 tbsp of oil in a skillet over medium-high heat. Add the Chilean sea bass to the skillet skin side down. Reduce the heat to medium and cook for about 7 minutes on each side. Depending on the thickness of the sea bass. If the pieces are on the thinner side cook for 4-5 minutes or until it reaches an internal temperature of 145 degrees F.
Squeeze fresh lemon juice over the cooked fish if desired, top it off with mango salsa, and enjoy.

Nutrition Facts : Calories 579 kcal, Carbohydrate 39 g, Protein 29 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 119 mg, Fiber 5 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving

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