Easy Pan Seared Sea Bass with Coconut Cilantro Soup
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.
As crazy as this may sound, after a long and busy week of juggling being a mom and teacher, I often find solace in the kitchen on the weekends. Cooking delicious meals for my family brings me so much happiness.
Starting back to our days of dating, my husband and I would try different restaurants in the area and then together we would recreate our favorite meals at home. Two kids later, going out to eat isn’t always the easiest or most practical option.
Creating delicious dishes like this pan-seared sea bass with coconut cilantro soup is the perfect balance between simplicity and gourmet. It’s the perfect addition to a dine-in weekend menu.
why you’ll love this pan-seared sea bass and coconut cilantro soup recipe
- Versatile and Customizable – we used chilean sea bass for this recipe. You can choose to swap-out the sea bass for just about any other protein or go with a meatless option.
- Delicious Flavor
- Nutritious and Balanced
- Easy to Make – this recipe is so simple but presents like a gourmet meal!
- Perfect for Date-in Night
ingredients
To make this easy, at-home gourmet recipe you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
for the sea bass
- sea bass fillets – we love sizzlefish for our seafood!
- sea salt
- grape seed oil– perfect for cooking at a high smoke point which will give you an amazing sear on the fish
for the coconut cilantro soup
- coconut milk
- fresh ginger
- lime, zest and juice
- butter
- onion
- red pepper
- minced garlic
- flour
- fresh cilantro leaves
- chicken broth
- salt and pepper
- green onion
how to make coconut cilantro soup with pan-seared sea bass
for the 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 fish
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.
I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family loved recipe.
If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
Easy Pan Seared Sea Bass with Coconut Cilantro Soup
- DFDairy-Free
- GFGluten-Free
- KKeto
- LCLow Carb
- SFSugar Free
Ingredients
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
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.
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this simply delicious pan-seared sea bass with coconut cilantro soup recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
