• 2 8-oz. portions Chilean sea bass
  • 1/2 tsp. minced fresh garlic
  • 1 tbs. white rum
  • juice of 1/2 lemon and 1/2 lime
  • zest from 1/4 lemon and 1/4 lime
  • pinch of orange zest
  • salt and pepper to taste
  • 1-1/2 Tbs. olive oil


Combine all of the above ingredients. Rub the fish with the mixture and marinate in the refrigerator for up to four hours. In a preheated, lightly oiled pan, sear the fish on each side for about two minutes. Finish in a preheated 350 degree F oven for about 10 minutes.

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Submitted 6/13/05.
Source: Archives
Submitted By: Rick Smith
Pan Seared Citrus and Rum Chilean Sea Bass