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Seared Chilean Sea Bass with Snap Peas

Serves 4
Time 20 min
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.
Ingredients
  • 1 tablespoon grapeseed oil
  • 4 (6.0-ounce) Chilean Sea Bass fillets, skin removed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups sugar snap peas, ends trimmed
  • 1/2 cup Acid League Triple Garlic Pan Sauce
  • 2 tablespoons unsalted butter
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon grapeseed oil
  • 4 (6.0-ounce) Chilean Sea Bass fillets, skin removed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups sugar snap peas, ends trimmed
  • 1/2 cup Acid League Triple Garlic Pan Sauce
  • 2 tablespoons unsalted butter
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.