Recipe: Seared Chilean Sea Bass with Snap Peas

The umami-rich flavor from Acid League’s Triple Garlic Pan Sauce is a great match for rich and meaty Chilean sea bass and sweet snap peas. Pair the dish with crispy smashed fingerlings and a colorful salad for a summer-ready meal.

Serves 4


1 tablespoon grapeseed oil

4 (6-ounce) Chilean sea bass fillets, skin removed

½ teaspoon kosher salt

½ teaspoon ground black pepper

2 cups sugar snap peas, ends trimmed

½ cup Acid League Triple Garlic Pan Sauce

2 tablespoons unsalted butter


Add oil to a large cast-iron pan or heavy skillet and preheat over medium-high heat until shimmering.

Pat fillets dry with a paper towel and sprinkle with salt and pepper. Add fish to hot pan and cook, undisturbed, until a light golden crust appears on outside, about 3 to 4 minutes. Carefully flip fish and add snap peas to the pan. Cook both for 3 to 4 more minutes, flipping snap peas after 2 minutes. Transfer to a platter.

Add Acid League Triple Garlic Pan Sauce to pan and bring to a simmer. Swirl in butter and pour over fish and snap peas.

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