Cuban · beginner
Cuban Cumin Lime Pan Seared Sea Bass
Flaky sea bass fillets coated in citrus and earthy cumin, seared golden and served over a sweet pepper tomato sofrito.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat fish fillets completely dry and season both sides with ground cumin, salt, and black pepper.
- 02
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
- 03
Add sea bass fillets carefully to the hot pan and cook undisturbed for 4 minutes until a crisp crust forms.
- 04
Flip fillets gently and cook for an additional 3 minutes until opaque throughout, then set fish aside on a warm plate.
- 05
Add remaining 1 tablespoon olive oil to the same skillet over medium heat, then sauté diced yellow pepper and garlic for 3 minutes.
- 06
Stir in diced tomatoes, orange juice, and lime juice, simmering for 3 minutes until reduced to a vibrant chunky sauce.
- 07
Spoon pepper tomato sofrito onto serving plates and rest a seared sea bass fillet over each portion.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Fish Fillets
Cooking seasoned fish in a preheated skillet over high heat to form a golden crust while retaining interior moisture.
Notes from the kitchen
- Dry the fish fillets thoroughly with paper towels before seasoning to guarantee a crisp sear without sticking.
- Fresh citrus juice brightens the earthy note of cumin in the final sofrito.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.