Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 fillet)

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.

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Step 3

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.

Ratings & Reviews

Brie30's Review

June 25, 2011
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!

catinapot's Review

March 18, 2011
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.

najusms's Review

February 28, 2014
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.

Borzage's Review

April 01, 2010
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!

Mom244evermom's Review

October 04, 2013
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.

Jules87's Review

September 04, 2009
This was delicious and will become a regular dish at our dinner table!