Editorial sample recipeCubanbeginnerdairy-freegluten-freehalalpescatarian

Cuban Cumin Lime Pan Seared Sea Bass

Name: Cuban Cumin Lime Pan Seared Sea Bass
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 4 fillet sea bass fillets, 6 oz each, skinless; 2 tbsp olive oil; 3 clove garlic, minced; 1 medium yellow bell pepper, finely diced; 0.5 cup diced tomatoes, canned with juices; 2 tbsp orange juice, freshly squeezed; 1 tbsp lime juice, freshly squeezed; 1 tsp ground cumin

Flaky sea bass fillets coated in citrus and earthy cumin, seared golden and served over a sweet pepper tomato sofrito.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Pan-Searing Fish Fillets

Cooking seasoned fish in a preheated skillet over high heat to form a golden crust while retaining interior moisture.

Instructions

Step 1: Pat fish fillets completely dry and season both sides with ground cumin, salt, and black pepper.
Step 2: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.

Step 3: Add sea bass fillets carefully to the hot pan and cook undisturbed for 4 minutes until a crisp crust forms.

Step 4: Flip fillets gently and cook for an additional 3 minutes until opaque throughout, then set fish aside on a warm plate.

Step 5: Add remaining 1 tablespoon olive oil to the same skillet over medium heat, then sauté diced yellow pepper and garlic for 3 minutes.

Step 6: Stir in diced tomatoes, orange juice, and lime juice, simmering for 3 minutes until reduced to a vibrant chunky sauce.

Step 7: Spoon pepper tomato sofrito onto serving plates and rest a seared sea bass fillet over each portion.

Cooking tips

Dry the fish fillets thoroughly with paper towels before seasoning to guarantee a crisp sear without sticking.
Fresh citrus juice brightens the earthy note of cumin in the final sofrito.
Original home-cooking adaptation inspired by Cuban; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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