Easy Pan Seared Sea Bass with Coconut Cilantro Soup

pan-seared sea bass in a coconut cilantro soup with diced green onions sprinkled on top

Easy Pan Seared Sea Bass with Coconut Cilantro Soup

5 from 2 votes

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.

Servings:

Prep Time: 15

Cook Time: 25

Total Time: 40

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.