Sea Bass with Red Pepper Relish & Garlic Mayo plated with sauteéd yellow squash and israili couscous

Sea Bass with Red Pepper Relish & Garlic Mayo

Sea Bass with Red Pepper Relish & Garlic Mayo plated with sauteéd yellow squash and israili couscous

Sea Bass with Red Pepper Relish & Garlic Mayo

Tonia Bloom
Seared Sea Bass on a bed of roasted red peppers, tomatoes, and garlic; topped with a garlicky mayonnaise. Simple enough for weeknights, but elegant enough for company.
4 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Diet Green, Low Carb, Low Fat, Low Sodium
Servings 6
Cost $3.74 per serving
Sodium 393 mg

Ingredients
  

  • 1 (14.5-ounce) can No Salt Added Diced Tomatoes drained
  • ½ (16-ounce) jar Roasted Red Peppers rough chopped
  • 3 tablespoons Grapeseed Oil divided
  • 3 tablespoons Chopped Garlic (jar)
  • ½ teaspoon Ground Coriander
  • 1 teaspoon Sugar
  • ½ teaspoon Crushed Red Pepper
  • ¼ cup Fresh Parsley chopped
  • 1 teaspoon Sherry Vinegar
  • teaspoon Kosher Salt
  • 2 (12-ounce) packages Frozen Sea Bass with skin-on such as Sam's Choice®
  • ¼ teaspoon Kosher Salt

Garlic Mayo:

Instructions
 

Prepare the Relish:

  • Place tomatoes and roasted red peppers in a food processor bowl. Pulse until chopped well, about 3 times.
    Sea Bass with Red Pepper Relish & Garlic May ingredients
  • Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add 3 tablespoons garlic and cook for 3 minutes. Add coriander and cook for 30 seconds. Stir in tomato mixture, sugar, and crushed red pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and stir in 1 tablespoon oil, parsley, 1 teaspoon vinegar, and ⅛ teaspoon salt. Set aside.

Make the Garlic Mayo:

  • Mix mayonnaise, paprika, 1 teaspoon garlic, and ½ teaspoon vinegar in a small bowl. Set aside.

Cook the Sea Bass:

  • Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add the fish, skin side down and press lightly so fish stays flat. Reduce heat to medium and cook for 6-7 minutes, or until skin is browned. Flip the fish and cook for 1-2 minutes. Fish is done when it flakes easily with a fork. Sprinkle with remaining ¼ teaspoon salt.

Plate and Serve:

  • Divide relish evenly between six plates. Top with one fish fillet and a dollop of garlic mayo.
Nutrition Facts
Sea Bass with Red Pepper Relish & Garlic Mayo
Amount per Serving
Calories
294
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
52
mg
17
%
Sodium
 
393
mg
17
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
25
g
50
%
Carb Count
 
0.5
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinner Recipes, Fish & Seafood, Heart Healthy, High Protein
Food Groups ***Meat = 3 servings, Vegetables = 1.5 servings, Fat = 1 serving
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