- Ingredients
- Directions
- Nutrition Facts (per serving)
- Reviews
- Find More Recipes
- Common Questions
- Try This for Dinner Tonight
Sea bass cuban style is my go-to whenever I want something impressive but not fussy to make at home. Ever found yourself staring at a fancy fish at the market, thinking, “What am I supposed to do with this guy?” Been there. Sometimes I just need a solid, flavorful meal without taking myself too seriously (or using every pan in my kitchen). By the way, if you’re curious about jazzing up other meals, my post on grilled fish techniques has some nifty tricks too.
Ingredients
Let’s keep this simple. For sea bass Cuban style, here’s what you’ll want on your counter:
- Fresh sea bass fillets (about a pound, give or take)
- Olive oil. Go for the good stuff if you have it
- A couple cloves of garlic, smashed up. Don’t bother mincing them all neat
- One ripe tomato, diced small
- Bell pepper (I prefer red, more color), chopped
- Onion, thinly sliced (I never measure this, just grab a medium one)
- Splash of white wine (not required, but adds something extra)
- Salt and black pepper
- Oregano and a pinch of cumin
- Juice from half a lime, for that zippy Cuban vibe
If you’re feeling adventurous, toss in some green olives or a little caper. Totally optional.
Directions
Alright, this is where the magic happens. Don’t let this stress you out. It’s straight up doable even on a weeknight.
- Drizzle olive oil in a big skillet and heat it up, medium flame.
- Throw in your garlic, onion, and bell pepper. Give it about 3-5 minutes to get soft and fragrant.
- Add the diced tomato and keep stirring. If you’re doing olives or capers, this is their moment.
- Place your sea bass fillets over all that goodness. Sprinkle salt, black pepper, oregano, and cumin right on top.
- Pour in a splash of white wine (or water, no judgment) and cover the pan.
- Cook about 8-10 minutes, depending on how thick your fish is. It should flake easy.
- Squeeze lime juice over everything just before taking it off.
Doesn’t get much simpler than that, right?
Nutrition Facts (per serving)
Alright nutrition nerds (no shame, I check this too), here’s the rundown for a typical serving of sea bass Cuban style. You’re looking at a meal that’s packed with protein and not loaded with unnecessary junk.
Sea bass has low fat, good for the heart, high in protein, and those healthy omega-3s everybody’s always raving about. Toss in veggies and it’s honestly pretty balanced.
On average, it goes something like this:
- Calories: Around 260-300 (depends on fish size and oil amount)
- Protein: Upwards of 30 grams, give or take
- Carbs: Almost none, unless you serve it over something
- Fat: Roughly 10-12 grams (good stuff though)
- Bonus: Tons of vitamin B12, selenium, plus a punch of vitamin C from all the fresh stuff
If you’re watching sodium, maybe try low-salt olives or skip extra salt. It’s easy to tweak.
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Reviews
I’ve served sea bass Cuban style to friends who never eat fish and they always walk away saying, “Wow, that’s restaurant-quality.” Not to be dramatic, but people remember this meal. The first time I made it, I totally botched the timing (forgot to defrost the fish, oops), but it still tasted ridiculously good.
“This has become my husband’s favorite way to eat sea bass! Seriously, we have it almost every month. Super flavorful and not complicated.” — Jenny, Tampa
You’ll see online folks go back and forth about white wine or no wine. My vote? Use what you’ve got. Either way, it’s hard to mess up.
Find More Recipes
Want to shake things up beyond sea bass Cuban style? Check out my quick tips for healthy dinner seafood ideas. There’s a huge world of bold flavors out there if you want to spice up your weeknight meals.
People also love swapping in snapper or grouper using the same method, so don’t get stuck thinking it’s only for sea bass. If you’re chasing that classic Cuban punch, try topping with a few pickled onions or adding some smoked paprika. Always experimenting over here.
- Serve with fluffy rice and black beans for a true Cuban vibe
- Try it over roasted sweet potatoes for something cozier
- Leftovers? Shred the fish and tuck it in tortillas with avocado
- A cold beer or crisp white wine works wonders alongside
There’s honestly no wrong way to enjoy this one!
Common Questions
Do I need fresh sea bass?
Nah, frozen is fine. Just thaw it fully so it cooks evenly.
Can I make this spicy?
Absolutely. Chuck in hot pepper or two or a squirt of hot sauce. No rules.
What if I don’t have white wine?
Just use water or a bit of stock. It’s mostly for moisture and a hint of flavor.
Is this good for meal prep?
Yep. It keeps well and tastes awesome over salad or rice the next day.
Can kids eat this?
Mine aren’t huge fish fans but with the right sides (and extra lime), they’re into it.
Try This for Dinner Tonight
There you go. Sea bass Cuban style is super simple and, if you ask me, way tastier than half the stuff I’ve had at a five-star restaurant. Grab a few ingredients, fire up the stove, and just go for it. If you want the gold standard, check out the Sea Bass Cuban Style Recipe or compare notes at Sea Bass Cuban Style Recipe – Food.com and let me know if you have a twist!
Don’t overthink it, really. This one’s a keeper. Give it a whirl and tell me how it turns out!
Sea Bass Cuban Style
Ingredients
Method
- Drizzle olive oil in a big skillet and heat it up over medium flame.
- Add garlic, onion, and bell pepper and sauté for about 3-5 minutes until soft and fragrant.
- Stir in the diced tomato and any optional olives or capers at this point.
- Place the sea bass fillets over the mixture in the skillet.
- Sprinkle salt, black pepper, oregano, and cumin on top of the fish.
- Pour in a splash of white wine (or water) and cover the pan.
- Cook for 8-10 minutes, depending on the thickness of the fish, until it flakes easily.
- Squeeze lime juice over the dish just before serving.
