Description
A quick pan-seared Chilean sea bass topped with tequila marinated cherry tomatoes and green onion — ready in under 30 minutes, and a recipe Jess grew up on.
Ingredients
Units
Scale
- 2 cups grape or cherry tomatoes, quartered
- 3 green onions, sliced
- 2 tablespoons olive oil
- 1/2 cup tequila
- 1 teaspoon salt, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 2 (6-ounce) Chilean sea bass fillets
- Avocado oil, for searing
Instructions
- Add the tomatoes, green onions, 2 tablespoons olive oil, tequila, and 1/2 teaspoon salt to a large zip-top bag.
- Seal the bag and marinate in the refrigerator for at least 1 hour, up to a few hours.
- In a shallow dish, whisk together the flour, remaining 1/2 teaspoon salt, and pepper.
- Pat the sea bass fillets completely dry with a paper towel.
- Dredge each fillet in the flour mixture, coating all sides. Shake off excess.
- Preheat the oven to 400°F.
- Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon avocado oil.
- Place the sea bass in the skillet non-skin-side down. Cook for 90 seconds.
- Flip the fillets so the skin side is down. Remove the skillet from the heat.
- Spoon the tequila marinated tomato mixture over the fish.
- Transfer the skillet to the oven. Bake for 6 to 8 minutes for fillets under 1 inch thick, or up to 10–12 minutes for thicker cuts, until the fish flakes easily with a fork.
- Serve immediately, as is or over rice or potatoes.
Notes
The tomatoes can be marinated up to a day ahead. For a non-alcoholic version, swap the tequila for a splash of dry white wine or lime juice.
Note: oven temperature was not specified in the original recipe — 400°F used as a placeholder, please confirm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Seafood
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with tomatoes