Sea bass cooks up fast in the broiler and comes out beautifully moist and flaky after only a few minutes. The Pineapple-Chili-Basil Glaze is a perfect touch that adds so much flavor to this healthy fish dish.
3 tablespoons pineapple preserves
2 tablespoons rice vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 garlic clove, minced
3/4 teaspoon salt, divided
4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)
1/4 teaspoon black pepper
How to Make It
Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.
Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 5 minutes or until the fish flakes easily when tested with a fork.
Ever since finding this recipe a year ago, I have made it countless times. It is AWESOME!!!!!! Super simple & super delicious! Sea bass is my favorite fish, expensive, but worth it. I have been unable to make it any other way than this. I follow the recipe exactly as is.
So disappointed! The flavor does not permeate the fish at all and was at best, invisible and at worst, occasionally, you'd get a very unpleasant bite. Extremely bland overall, did not complement the fish. Really bummed, I'd been looking forward to this recipe for quite a while.
This was so easy and great. I used grouper instead of halibut, and I grilled the grouper rather than broiling. After turning on the grill, I brushed on pineapple glaze (so it wouldn't burn). At serving time, I put the rest of the glaze on the grouper. It was de-lish and my husband proclaimed it a keeper. Quick and easy!
I have been making this recipe for years and it occurred to me that I have never reviewed it. This is my go to recipe for halibut. I have never used sea bass do to fishing practices. I have also never done it under the broiler as we always grill the fish. I've served it to company as well as weeknight dinners. I have used pineapple/mango preserves when not able to find simple pineapple. We love,love, love it.
Simple, simple, simple and full of flavor! We love our fish, but it can get a bit boring; this pineapple chili glaze is just the hot/sweet we need to keep eating healthy! I use fresh basil (doubled the amount in the recipe) and I also double the chili for heat - I've made it exactly as written, and with my own twist and both are great - you can't go wrong. The garlic really adds extra flavor too. We used tilapia and red snapper and both were great - the tilapia a little better. We served whatever fresh veggies are in season; tonight was green peas and fresh green beans sprinkled with kosher salt. Yum! It's so fast and simple that you may feel guilty serving it for a special occasion, but it looks like you spent hours on the glaze and the flavor is there to back you up! Roasted red potatoes would be a nice starch if you want a little more on your plate. We've also served with rice, which soaks up that glaze nicely. When pineapple jam is not easy to find we use pineapple-apricot, and it's just as tasty!