Oolong Pan Seared Chilean Sea Bass

The Oolong Pan Seared Chilean Sea Bass is a delicious and unique dish that combines the delicate flavors of oolong tea with the rich and buttery texture of Chilean sea bass. The seasoning blend adds a subtle kick of heat and smokiness that perfectly compliments the flavors of the fish. This recipe is simple enough to make for a weeknight dinner, but also elegant enough to serve for a special occasion. Enjoy!

– 4 Chilean sea bass fillets
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 tablespoons oolong tea leaves
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon dried thyme
– 1 lemon, sliced


1. Pat the Chilean sea bass fillets dry with paper towels and season both sides with salt and pepper.

2. Preheat a non-stick skillet over high heat and add olive oil.

3. Once the oil is hot, add the fish fillets and sear for 3 minutes on both sides.

4. Remove the fillets from the skillet and let them rest on a plate while you prepare the oolong tea seasoning.

5. In a small bowl, mix together the oolong tea leaves, red pepper flakes, garlic powder, smoked paprika, and dried thyme.

6. Sprinkle the oolong tea seasoning over the fish fillets and place them back in the skillet.

7. Reduce the heat to medium and cook for an additional 2-3 minutes on each side until the fish is opaque and cooked through.

8. Transfer the fish to a serving dish, garnish with lemon slices, and serve hot.

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