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Sea Bass Cuban Style

Sea Bass Cuban Style

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Kiki Hahn

Kiki Hahn

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
  2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
  3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

nskiddo21
71

nskiddo21

9/6/2007

This is one of the best recipes I have ever made...and I cook 6 nights a week. I can't stress how perfect it is to any reader, but truly I never follow a recipe 100% and I made NO changes to this one. I even measured most things (which I never do) and it was PERFECT. I added extra crushed red pepper because we like spice and the recipe calls for just enough for one to taste the flavor of the red pepper, but not enough for a kick. I would recommend using unsalted butter at the end, since the capers and the olives provide plenty of salt to the recipe. I also added whatever fresh veggies I had in my garden. Thank you for this perfect recipe. I have not found a better recipe on this site.

naples34102
66

naples34102

1/20/2009

My first instinct after reading through the recipe was that this seemed like a heck of a lot of sauce for just a few filets--it was. Half the amount would have been more than enough. I stuck to the recipe exactly, and hubby and I were both very pleased. The simmering brings all the flavors together nicely. I actually liked the sauce better than the fish (I did use sea bass), as I didn't particularly care for the filets poached. Were I to make this again I would pan roast the filets--I missed that beautiful golden color and semi-crispy exterior. I served this over a bed of Saffron Rice,accompanied with Cuban Black Beans I and Jicama Salad with Cilantro and Lime, all recipes from this site. A pretty, delicious and interesting Cuban style dinner!

FAY713
36

FAY713

1/30/2003

This recipe was great! I used tilapia instead of sea bass and I omitted the olives and doubled the garlic and it was wonderful.

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