Jul 17 2026
Restaurants›Vernon's Speakeasy›8 Oz Chilean Seabass Recipe

8 Oz Chilean Seabass Recipe

Inspired by Vernon's Speakeasy
Time1h
Serves2

with wild rice pilaf and strawberry mango salsa

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Ingredients

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For the Chilean Seabass

For the Wild Rice Pilaf

For the Strawberry Mango Salsa

Method

Preparing the Chilean Seabass

  1. 1

    Season the Fish

    In a small bowl, mix olive oil, lemon juice, salt, black pepper, and garlic powder. Brush this mixture on both sides of the seabass fillets.

  2. 2

    Cook the Fish

    Preheat a skillet over medium-high heat. Add a bit of olive oil, then place the seabass fillets in the skillet. Cook for about 4-5 minutes on each side until the fish is cooked through and flakes easily with a fork.

Preparing the Wild Rice Pilaf

  1. 3

    Cook the Rice

    In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery, and sauté until softened. Stir in wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until rice is tender.

Making the Strawberry Mango Salsa

  1. 4

    Mix the Salsa

    In a bowl, combine diced strawberries, mango, red onion, cilantro, lime juice, and salt. Toss gently to combine and let sit for a few minutes to allow flavors to meld.

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