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Sea Bass In Cilantro

Sea Bass in Cilantro recipe image
This vibrant Mexican-inspired dish features tender sea bass or red snapper fillets nestled in a savory, aromatic sauce of sauted onions, green chiles, and fresh cilantro. The fish is first marinated in cumin-spiked milk to ensure moistness and flavor depth before being baked in sealed foil packets. This method steams the fish gently, preserving its delicate texture while infusing it with the bright, spicy notes of the topping. It is an excellent choice for weeknight dinners when you want a restaurant-quality meal with minimal cleanup. The combination of earthy cumin, fresh herbs, and mild heat creates a satisfying balance that pairs beautifully with rice or tortillas.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 771.1
Dietary: Gluten-free
Description
This vibrant Mexican-inspired dish features tender sea bass or red snapper fillets nestled in a savory, aromatic sauce of sauted onions, green chiles, and fresh cilantro. The fish is first marinated in cumin-spiked milk to ensure moistness and flavor depth before being baked in sealed foil packets. This method steams the fish gently, preserving its delicate texture while infusing it with the bright, spicy notes of the topping. It is an excellent choice for weeknight dinners when you want a restaurant-quality meal with minimal cleanup. The combination of earthy cumin, fresh herbs, and mild heat creates a satisfying balance that pairs beautifully with rice or tortillas.
Ingredients
  • 2 pound Sea Bass Or Red Snapper; *
  • 1 cup Milk
  • 1 teaspoon Cumin; Ground
  • 1 cup Onion; Chopped, 1 Large
  • 1/4 cup Vegetable Oil
  • 1 cup Green Chiles; **
  • 1/4 cup Fresh Cilantro; Snipped, ***
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Lemon Or Lime Wedges
Directions
  1. 1
    Cut the sea bass or red snapper fillets into 8 equal serving pieces.
  2. 2
    Place the fish fillets in a shallow glass or plastic dish.
  3. 3
    In a small bowl, mix the milk and ground cumin, then pour over the fish.
  4. 4
    Cover the dish and refrigerate for at least 1 hour to marinate.
  5. 5
    While the fish marinates, heat the vegetable oil in a 2-quart saucepan over medium heat.
  6. 6
    Add the chopped onion and cook, stirring occasionally, until tender, about 5-7 minutes.
  7. 7
    Stir in the drained and chopped green chiles, snipped cilantro, salt, and pepper.
  8. 8
    Bring the mixture to a boil, then reduce heat and simmer uncovered until slightly thickened, about 10 minutes.
  9. 9
    Preheat the oven to 350 degrees F (175 degrees C).
  10. 10
    Remove fish from the marinade and pat dry with paper towels.
  11. 11
    Cut eight 12-inch squares of heavy-duty aluminum foil.
  12. 12
    Place one fish fillet in the center of each foil square.
  13. 13
    Spoon a generous amount of the onion-chile mixture over each fillet.
  14. 14
    Fold the foil over the fish and seal the edges tightly to create secure packets.
  15. 15
    Place the sealed packets on an ungreased jelly roll pan.
  16. 16
    Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.
  17. 17
    Carefully open the packets (watch for steam) and serve immediately with lemon or lime wedges.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 771.1kcal
% Daily Value *
Total Fat 38.8g60%
Saturated Fat 6.1g31%
Cholesterol 1.2mg1%
Sodium 1200.0mg50%
Total Carbohydrate 81.8g28%
Dietary Fiber 14.3g58%
Sugars 18.5g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

* Sea Bass or Red Snapper: Choose firm white fish fillets that are about 1/2 to 3/4 inch thick for even cooking.

** Green Chiles: You can use canned green chiles (drained and chopped) for convenience, or fresh poblano chiles roasted, peeled, and diced for a smokier flavor.

*** Cilantro: Fresh cilantro is essential for the authentic flavor. If unavailable, fresh parsley can be used as a substitute, though the flavor profile will differ.

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to prevent the fish from drying out.

Safety: Be cautious when opening the foil packets after baking, as hot steam will escape. Open away from your face.

Keywords: sea bass, red snapper, cilantro, green chiles, cumin, foil packet, mexican fish, baked fish, onion sauce, spicy seafood, easy dinner, weeknight meal, herb marinade, seafood recipe, healthy main, lime wedges, marinated fish, steamed fish, cilantro sauce
Read it online: https://www.chefs-mate.com/recipe/sea-bass-in-cilantro/