Chilean Sea Bass with Peanuts and Herbs

Yield: 1 serving ( Serving Size: 4 )
Community Recipe from


  • 2 tablespoon(s) Fresh lime juice
  • 1 tablespoon(s) fish sauce
  • 1 teaspoon(s) sugar
  • 4 tablespoon(s) vegetable oil divided
  • 4-6 ounce(s) skin-on Chilean sea bass or halibut fillets
  • Kosher salt
  • 2 med. shallots, thinly sliced into rings
  • 1 1" piece ginger, peeled, finely julienned
  • 2 scallions, thinly sliced
  • 2 small green Thai chilies or 1/2 jalapeno, thinly sliced into rounds, seeds removed
  • 2 garlic cloves, finely chopped
  • 1/4 cup(s) chopped fresh mint, basil, and/or cilantro
  • 2 tablespoon(s) chopped unsalted, dry-roasted peanuts
  • 2 tablespoon(s) chopped fresh dill


  1. Preheat oven to 350 degrees.Whisk lime juice, fish sauce, sugar, and 2 T. oil in a large ovenproof skillet over med-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5-8 min. Transfer skillet to oven and roast until fish is just opaque in the center, 5-10 min. longer, depending on thickness. Transfer fish to a plate.
  2. While fish is roasting, heat remaining 2 T. oil in another large skillet over med-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 min. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring until slightly reduced, about 1 min. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.
December 2013

This recipe is a personal recipe added by amber03219 and has not been tested or endorsed by MyRecipes.

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