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Seared Chilean Sea Bass

Seared Chilean Sea Bass

With jalapeño and mango salsa

Pairs with Saratoga Still Spring Water

This recipe pairs best with Saratoga® Still Water. The low minerality of Saratoga® lends itself well to light seafood recipes. The still water enhances the fruity, savory notes of this recipe.

Serves 2 People   ·   Cook in 1 hour

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Sea Bass

1 lb Chilean sea bass

3 tbsp safflower oil

as needed Kosher salt

as needed pepper


1/2 small peach, chopped

1/2 cup chopped mango

1 small jalapeño, seeded & chopped, divided

1/2 avocado, chopped

1 tbsp lime juice

as needed olive oil

2 tbsp ghee or butter

as needed salt

garnish sea salt flakes for serving


Step One

Remove sea bass from the refrigerator, pat dry, and season with salt and pepper.

Step Two

Combine the chopped peach, mango, half of the jalapeño, and avocado in a medium bowl. Drizzle with olive oil and add lime juice. Season with salt to taste and stir.

Step Three

In a small saucepan over medium heat, melt the ghee or butter. Once warm, add in the remaining half of the chopped jalapeño and cook until fragrant. Strain jalapeño, season with salt to taste, and set aside.

Step Four

Heat three tablespoons of safflower oil over medium-high heat. Once hot, add the sea bass, skin side up, and sear undisturbed for 4 minutes. Gently flip and cook for an additional 3-5 minutes, or until sea bass is opaque.

Step Five

Immediately remove from heat and drizzle jalapeño ghee over the fish.

To Serve

Step One

Spoon peach, mango, jalapeño & avocado salsa over the sea bass before serving.