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Pan Seared Chilean Sea Bass

Pan Seared Chilean Sea Bass

Pan Seared Chilean Sea Bass is very easy to make and a delicious way to cook up some seafood! It only takes 10 minutes to make!

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About Chilean Sea Bass

Chilean Sea Bass has a more technical name - it's also known as Patagonian and Antarctic toothfishes! It is known as Chilean sea bass in the United States and also Canada, but in the UK they are known as icefish and toothfish.

The name Chilean Sea Bass was created by Lee Lantz, a seafood merchant, in 1977. The fish is actually - very much not physically attractive, and neither is the name 'toothfish' and so the seafood merchant started selling it under the culinary name of Chilean Sea Bass - and it was actually a success!

Sea Bass Steak Cut

We are using the the steak cut of Chilean Sea Bass for this recipe.

Pan Seared Chilean Sea Bass with Crispy Skin

The steak cut is cut perpendicular to the spine, and is a common cut for larger fish such as salmon, tuna, mahi mahi and Chilean sea bass.

I prefer for the skin to be on it too because I love the crispy skin!

How to Pan Sear Chilean Sea Bass Steak

First gather your ingredients:

  • 1 Chilean Sea Bass (Steak cut)
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, as desired

Clean and pat dry the Chilean Sea Bass.

Heat oil in a large skillet over medium-high heat.

Add fish to the pan and sprinkle with half of the seasoning and cook until bottom is golden, 5 minutes, then flip.

Sprinkle with the other half of the seasoning and then cook until the the fish is cooked through, another 5 minutes

Remove from heat and serve as is, or with your preferred spices and sauces combination!

Pan Seared Chilean Sea Bass with Crispy Skin
Yield: 1 filet / 2 servings

Pan Seared Chilean Sea Bass

Pan Seared Chilean Sea Bass

Pan Seared Chilean Sea Bass is very easy to make and a delicious way to cook up some seafood! It only takes 10 minutes to make!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Chilean Sea Bass (Steak cut)
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, as desired

Instructions

      1. Clean and pat dry the Chilean Sea Bass.
      2. Heat oil in a large skillet over medium-high heat.
      3. Add fish to the pan and sprinkle with half of the seasoning and cook until bottom is golden, 5 minutes, then flip.
      4. Sprinkle with the other half of the seasoning and then cook until the the fish is cooked through, another 5 minutes
      5. Remove from heat and serve as is, or with your preferred spices and sauces combination (see notes).

Notes

How to Season Chilean Sea Bass

In this recipe, I'm giving you the most basic way how to cook and season this Chilean Sea Bass, you can eat it as is (my go to), but you can also dress it up! Here are some options:

Spice combinations

Simple fish seasoning: The easiest way I make some fish seasoning!

  • 1 part paprika, 1 part cayenne pepper, 1 part garlic powder, and then add salt and pepper to taste.

Lemon pepper: This is a classic combo that works with fish and poultry super well!

  • 2 tablespoon lemon zest, 1 tablespoon black peppercorns (coarsely ground), 1 teaspoon garlic powder, ½ teaspoon dried thyme, ¼ teaspoon sea salt.

Spicy Southwestern: This one adds a kick and has a smokey flavor!

  • 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (or more to taste), ¼ teaspoon garlic powder, salt and pepper to taste.

Old Bay or Tony Chacheres Creole Seasoning - these two are already spice blends are work perfectly with seafood, so just season to taste!

Sauce combinations

Lemon Butter: A classic combo!

  • 4 tablespoon unsalted melted butter, 2 tablespoon lemon juice, minced garlic, fresh parsley, salt and pepper to taste

Pesto: You can make this fresh or buy a jar of pesto from the store to save time!

  • 2 cups fresh basil, ½ cup grated parmesan cheese, ½ cup pine nuts, 2 cloves of garlic, ½ cup olive oil, salt and pepper to taste

Soy Ginger: Add delicious Asian flavors with this sauce combo!

  • ¼ cup soy sauce, 2 tablespoon honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon rice vinear, 1 tablespoon sesame oil.

Store Bought Sauces: If you already have these sauces you can use them!

  • Teriyaki sauce
  • Thai Sweet Chili sauce
  • Chimichurri sauce
  • Mango Salsa
  • Pico de Gallo

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 193mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 12g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Spices and Sauces

In this recipe, I'm giving you the most basic way how to cook and season this Chilean Sea Bass, you can eat it as is (my go to), but you can also dress it up! Here are some options:

  • Simple fish seasoning: The easiest way I make some fish seasoning!
    • 1 part paprika, 1 part cayenne pepper, 1 part garlic powder, and then add salt and pepper to taste.
  • Lemon pepper: This is a classic combo that works with fish and poultry super well!
    • 2 tablespoon lemon zest, 1 tablespoon black peppercorns (coarsely ground), 1 teaspoon garlic powder, ½ teaspoon dried thyme, ¼ teaspoon sea salt.
  • Spicy Southwestern: This one adds a kick and has a smokey flavor!
    • 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (or more to taste), ¼ teaspoon garlic powder, salt and pepper to taste.
  • Old Bay or Tony Chacheres Creole Seasoning - these two are already spice blends are work perfectly with seafood, so just season to taste!

Sauce combinations

  • Lemon Butter: A classic combo!
    • 4 tablespoon unsalted melted butter, 2 tablespoon lemon juice, minced garlic, fresh parsley, salt and pepper to taste
  • Pesto: You can make this fresh or buy a jar of pesto from the store to save time!
    • 2 cups fresh basil, ½ cup grated parmesan cheese, ½ cup pine nuts, 2 cloves of garlic, ½ cup olive oil, salt and pepper to taste
  • Soy Ginger: Add delicious Asian flavors with this sauce combo!
    • ¼ cup soy sauce, 2 tablespoon honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon rice vinear, 1 tablespoon sesame oil.
  • Store Bought Sauces: If you already have these sauces you can use them!
    • Teriyaki sauce
    • Thai Sweet Chili sauce
    • Chimichurri sauce
    • Mango Salsa
    • Pico de Gallo

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Erin

Saturday 23rd of October 2021

I love how quick and easy this looks! I need to eat more fish, for sure, so I'll need to try this.

Stacey Crawford

Saturday 23rd of October 2021

My husband loves sea bass and this recipe was very simple to prepare, tasty, and a big hit.

Megan Stevens

Saturday 23rd of October 2021

Chilean sea bass is one of my all time favorites, but I never knew the background on this fish, so funny about its original name and its appearance. Thanks for sharing all that! Yes, Chilean sea bass sounds much more appealing and romantic than tooth fish for sure. Anyway, such a buttery, flavorful and tender fish. I love it pan-seared like this, simple and needs nothing more.

Donny

Thursday 21st of October 2021

Love how simple this is! Chilean sea bass is kind of intimidating but this is so easy!

Jean Choi

Monday 18th of October 2021

I love Chilean sea bass and this is such a perfect way to cook it! The seasoning is simple and delicious.

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