2025 Annual Food & Drink Issue

Pan-Seared Sea Bass Recipe

Elevated Weeknight Dinners

Tackling dinner each night is no easy feat. Striking the balance between quick, simple prep and restaurant-worthy flavor can feel like a tall order – but it doesn’t have to be. Luckily, our community has you covered with some delicious solutions to delight the family while keeping things manageable in the kitchen. Here, five locals share their favorite easy and elevated weeknight dinner dishes to excite the taste buds and make dinnertime special.

Photos by Kristina Armstrong

Smiling man wearing glasses and a blue polo shirt, standing in a rustic kitchen setting with wooden walls and cabinets.“I have made and served this pan-seared sea bass during the week and also at formal dinner parties. I absolutely believe that when you start with good, fresh ingredients and allow the different ingredients to complement each other, you are halfway there to creating a special dish. This elevated weeknight dish allows you to enjoy the beautiful buttery flavors of the sea bass complemented by the coconut rice and the cold salad.” –Raymond Edler

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Pan-Seared Sea Bass Over Coconut Rice With Cucumber Mango Avocado Salad

Raymond Edler
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Servings 4

Ingredients
  

  • 2 cups Jasmine rice
  • 1 can coconut milk
  • ¼ cup shredded coconut
  • 2 Tbsp. sugar
  • 4 sea bass filets
  • Salt and black pepper to taste

For the salad

  • 1 cucumber diced and seeded
  • 1 avocado cubed
  • 1 mango cubed
  • ¼ fresh jalapeño diced
  • 1 Tbsp. sugar
  • 1 Tbsp. chili paste
  • 1 Tbsp. rice vinegar
  • 3 green onions sliced
  • 1 Tbsp. sesame seed oil
  • Pepper jelly for garnish
  • Microgreens for garnish (optional)

Instructions
 

  • Cook rice in a rice cooker with the coconut milk, shredded coconut, and sugar.
  • While rice cooks, mix all salad ingredients in a bowl and refrigerate.
  • Lightly oil both sides of each sea bass filet and season with salt and pepper to taste. Sear the sea bass in a cast iron pan on medium-high heat to create a crust on each side.
  • Then, place in oven at 375° and cook to an internal temperature of 145°. Neatly place 1 cup of cooked rice in the center of each bowl or plate.
  • Place sea bass on top of rice and cover the fish with the salad. Garnish the salad with a spoonful of pepper jelly and microgreens, if desired.
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