This Blackened Chilean sea bass is everything a weeknight dinner should be. It's quick, full of flavor, needs minimal prep and super customizable. The creamy garlic lime dipping sauce compliments the fish very nicely.


– Chilean sea bass  – butter – paprika – Old Bay – garlic powder – onion powder – cayenne – ground thyme – salt – black pepper

- Stir the seasoning mixture together. Pat dry fillets with paper towels. Press spice mix onto both sides of fish. - Heat a large frying pan or cast iron skillet over medium-high heat. Melt butter in pan.


Place fish in pan, don't move it and let it cook for 4 minutes.


Carefully slide a large metal spatula under the fish and carefully turn over. Cook for another 3-4 minutes or until the temperature reaches 145°F.


  INGREDIENTS FOR GARLIC SAUCE – mayonnaise – garlic cloves – lime juice – salt – pepper – sriracha sauce/hot sauce (optional, not shown) – olive oil


To make sauce: Mince garlic cloves and combine with remaining sauce ingredients.  Use a mini processor, immersion blender or whisk very well in a small bowl.

       HELPFUL  RECIPE TIPS When choosing Chilean sea bass, look for the most fresh fish fillets available. The flesh should be firm and smell like the ocean waters.  Store it covered in the refrigerator for 1-2 days, preferably used as soon as possible.