Caribbean Sea Bass with Cassava-Herb Crust and Warm Corn Coconut Lime Cream

Name: Caribbean Sea Bass with Cassava-Herb Crust and Warm Corn Coconut Lime Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 24 oz sea bass fillets; 1 1/2 cups grated cassava; 2 cups corn kernels; 1 2/3 cups coconut milk; 2/3 cup Caribbean sweet pepper; 1/2 cup shallot; 4 cloves garlic; 1/2 cup scallions; 1/2 cup fresh cilantro; 2 tbsp fresh thyme; 2 whole lime; 1 tbsp fresh ginger; 2 tbsp butter; 2 tbsp coconut oil; 1 1/4 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 3/4 tsp sweet paprika; 1/2 cup vegetable broth or water; 1 tsp brown sugar

Sea bass fillets seared with a crisp cassava and fresh herb crust, served over a warm corn, coconut, and lime cream with a touch of Caribbean sweet pepper. This original recipe balances tropical flavors, crisp texture, and an elegant yet approachable presentation.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 filetes / 680 g 680 g sea bass fillets (skinless, of approx. 170 g each uno)
180 g 180 g grated cassava (fresh or descongelada, well escurrida)
300 g 300 g corn kernels (fresh or congelado)
400 ml 400 ml coconut milk (without endulzar)
80 g 80 g Caribbean sweet pepper (finely chopped)
70 g 70 g shallot (finely chopped)
12 g 12 g garlic (chopped)
40 g 40 g scallions (sliced finas)
20 g 20 g fresh cilantro (chopped)
6 g 6 g fresh thyme (solo the leaves)
2 unidades 2 units lime (zest and juice)
10 g 10 g fresh ginger (grated)
30 g 30 g butter (for the cream of maíz)
30 ml 30 ml coconut oil (divided)
8 g 8 g salt (or to taste)
3 g 3 g black pepper (freshly ground)
2 g 2 g ground cumin (for the cream and the pescado)
2 g 2 g sweet paprika (for the crust)
120 ml 120 ml vegetable broth or water (for ajustar the cream)
4 g 4 g brown sugar (for equilibrar the lima and the coco)

Nutrition facts

per serving

498 kcal

Calories

32 g

Protein

25 g

Carbs

29 g

Fat

4 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Pat the sea bass fillets dry with paper towels and season them with 4 g salt, black pepper, 1 g cumin, the zest of 1 lime, and 1 tablespoon lime juice. Set aside while you prepare the remaining ingredients.
2
2. In a bowl, combine the grated cassava with half of the cilantro, 1 tablespoon scallions, the thyme, sweet paprika, and 1 tablespoon coconut oil. Gently press the mixture together with your hands so it will adhere better to the fish later.
3
3. Heat a medium skillet over medium heat and add the butter with 1 tablespoon coconut oil. Add the shallot, half of the garlic, the ginger, and the Caribbean sweet pepper. Cook for 3 to 4 minutes until fragrant and softened, without browning too much.
4
4. Add the corn, remaining cumin, brown sugar, and 2 g salt. Cook for 2 minutes, then pour in the coconut milk and vegetable broth or water. Simmer over medium-low heat for 8 minutes, stirring occasionally.
5
5. Transfer 2/3 of the corn mixture to a blender and blend until thick and smooth. Return it to the skillet with the remaining third of whole corn for texture. Add 1 tablespoon lime juice and adjust salt if needed. Keep the cream warm over very low heat.
6
6. Press the cassava mixture onto the top side of each sea bass fillet to form a compact layer. If any cassava falls off, gently press it back on so it adheres.
7
7. Preheat the oven to 425°F (220°C). Heat an oven-safe skillet over medium-high heat with a few extra drops of oil if needed. Place the fillets crust-side up and cook first on the non-crusted side for 2 minutes to sear them.
8
8. Carefully transfer the skillet to the oven and bake the fish for 8 to 10 minutes at 425°F (220°C), until the sea bass is cooked through and the cassava crust looks set and lightly golden. For extra color, broil for 1 minute, watching closely.
9
9. While the fish finishes cooking, mix the remaining scallions, remaining cilantro, the rest of the garlic, and a few drops of lime juice to make a fresh finishing herb mixture.
10
10. Spoon a base of warm corn, coconut, and lime cream onto each plate. Top with a cassava-crusted sea bass fillet and finish with the fresh scallion, cilantro, and garlic mixture. Add a little more lime zest to taste and serve immediately.

Chef tips

Drain the cassava very well if it was frozen so the crust turns crisp. Do not overcrowd the pan when searing the fish; cook in batches if needed. The corn cream should be thick but pourable, so loosen it with a few extra spoonfuls of broth or water if it reduces too much.

Substitutions

You can use grouper, corvina, or halibut instead of sea bass. If Caribbean sweet pepper is unavailable, substitute mild red bell pepper. Scallions can be replaced with spring onion, and fresh thyme with 1 teaspoon dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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