Restaurants›Wild River Grille›Pan Roasted Sea Bass & Ceviche Recipe

Pan Roasted Sea Bass & Ceviche Recipe

Inspired by Wild River Grille
Time1h
Serves4

cilantro rice

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Ingredients

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Cilantro Rice

Pan Roasted Sea Bass

Ceviche

Method

Cilantro Rice Preparation

1

Cook the Rice

In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the water is absorbed.

2

Add Cilantro

Remove from heat and fluff the rice with a fork. Stir in the chopped cilantro and lime juice, mixing until well combined. Set aside.

Pan Roasted Sea Bass Preparation

3

Season the Fish

Season the sea bass fillets with salt and black pepper on both sides.

4

Sear the Fish

In a large skillet, heat olive oil over medium-high heat. Add the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and add minced garlic. Cook for another 3-4 minutes until the fish is cooked through.

5

Serve

Serve the sea bass with lemon wedges on the side.

Ceviche Preparation

6

Marinate the Fish

In a glass bowl, combine the cubed fish with lime juice. Make sure the fish is fully submerged. Cover and refrigerate for at least 30 minutes until the fish is opaque.

7

Add Vegetables

Once the fish is marinated, add the red onion, tomato, cilantro, jalapeño, and salt. Mix gently to combine.

8

Chill and Serve

Let the ceviche chill for an additional 10-15 minutes. Serve chilled.