Chilean Sea Bass and Tomato Salad

  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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- Cut tomatoes into eighths
- Finely slice red onion
- Place in a mixing bowl and set aside
- Mix olive oil, balsamic, honey salt and pepper in a small bowl and mix some of this dressing in with vegetables
- Bring a large fry pan coated with a small amount of olive oil to high heat
- Place fish fillets in pan and cook 2-3 minutes, then turn, reduce heat to medium, and cook another 5-6 minutes. Salt lightly before turning and when done
- As fish are finishing place vegetable salad on plates
- Place fish on top of salad
- Drizzle a little more dressing, add thawed butternut squash and cilantro as garnish


  • Chilean sea bass fillets (one per person)
  • 2 tomatos
  • 1 quarter red onion
  • Thawed frozen asparagus tips or broccoli florets
  • Thawed frozen butternut squash pieces
  • Cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic
  • 1 tablespoon honey
  • Salt & Pepper


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Recipe Comments

Comments (3)

  1. posted by Amanda on July 23, 2011

    Unbelievable! This was so good. It is definitely a keeper!!!

  2. posted by carolinetighe on June 2, 2013

    Lovely base to start from. I improvised and cooked it slightly differently. I blended 3 spears of asparagus, half a red onion, a green chilli, the tomatoes, with some flat leaved parsley. Added a clove of garlic a small splash of water and olive oil.
    The other half of the red onion was finely sliced and fried in olive oil until it browned slightly.
    I heated the sea bass for 1 minute on each side, with a sprinkle of sea salt, then added the blended sauce on a low heat to warm through the fish. I added the red onions at this point also. Stir gently to avoid breaking the fish up. Then I stirred in a small chunk of creamed coconut. Squeeze of lime.
    Served mine with 1/2 a mashed sweet potato – sprig of parley and 2 asparagus tips on top as a garnish.
    Was delicious! Sorry no picture. It didn’t stay around long enough!!!

  3. posted by carolinetighe on June 2, 2013

    Oops. Forgot I added a desert spoon of honey also.

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