Could I be more excited to share this fish? Probably not.
I want to jump through the screen and dig in. It’s light, rich and surprisingly filling — a perfect balance of flavor and texture.
This recipe works any night of the week, even on a Monday when you need something uncomplicated but impressive. Sea bass is one of my husband’s favorites; when we can, we buy wild-caught pieces (often frozen from the market) and savor them. If you prefer, you can substitute another flaky white fish or tilapia to avoid higher mercury varieties.
We’ve been on a serious fish taco kick lately — at least once a week — and this sea bass felt like a way to honor that craving without hiding the star ingredient. Instead of mixing the pistachio butter into a folded taco, I served the fish more deconstructed so every bite stays vibrant: crisped fish topped with a spoonful of pistachio butter, a bright mango-cabbage slaw and crunchy torn tortillas for scooping.
The pistachio butter is the revelation here. It’s simple: roasted salted pistachios processed into small crumbs and stirred into softened unsalted butter. Chill it until it firms slightly, then let it melt over hot fish. The contrast of nutty, salty butter and flaky fish is addictive — you’ll want it on everything.
The slaw here is more of a “slawlsa” — a cross between slaw and salsa. Napa cabbage, thinly sliced mango and red onion tossed with lime juice, a touch of olive oil, red wine vinegar, salt and pepper. It’s fresh, summery and bright, and it pairs beautifully with the rich pistachio butter. My husband even eats leftovers on eggs the next morning — that’s how good it is.
For texture, I crisp up flour tortillas in a hot skillet with a little olive oil until golden and slightly puffy, then let them cool and tear them into rustic pieces. Those crunchy pieces are perfect for scooping up the fish, slaw and butter without making a folded taco; it keeps the flavors distinct and makes the dish fun and shareable.
Below is the recipe, organized for clarity. It yields 2 to 4 servings and takes about 35 minutes total.
Crisp Skillet Sea Bass with Pistachio Butter
Ingredients
pistachio butter
- 1/4 cup roasted, salted pistachios
- 6 tablespoons unsalted butter, at room temperature
mango slawlsa
- 1 head napa cabbage, sliced
- 1 mango, peeled and thinly sliced
- 1/4 red onion, thinly sliced
- Juice of 1 lime
- 1/2 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
crispy tortillas & fish
- 4 (4-inch) flour tortillas
- 3 tablespoons olive oil (for tortillas)
- 4 pieces raw sea bass, 1-1/2 to 2 inches thick (if frozen, fully thaw and pat dry)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 2 tablespoons olive oil (for cooking fish)
- 1 tablespoon unsalted butter (for cooking fish)
Instructions
- Make the pistachio butter: pulse pistachios in a food processor until small, powdery crumbs form (a few larger pieces are fine). Stir the pistachios into softened butter until combined. Chill the butter briefly until slightly firm; you can shape it in plastic wrap if desired. (This makes a generous amount — halve if you prefer less.)
- Make the slawlsa: combine napa cabbage, mango, red onion, lime juice, olive oil, red wine vinegar, salt and pepper in a large bowl. Toss well and refrigerate until ready to serve.
- Make the crispy tortillas: heat a large skillet over medium-high. Add olive oil about 1 tablespoon at a time. Once hot, fry each tortilla about 1 minute per side until golden and slightly puffy. Drain on paper towels and tear into pieces once cooled.
- Cook the fish: pat sea bass very dry with paper towels. Season both sides with garlic powder, salt, smoked paprika and pepper. Heat a large cast iron skillet over medium-high until very hot. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts and the skillet is hot, add the sea bass and cover. Cook about 3 minutes, then gently flip (the cooked side should be deeply golden and crisp). Cover and cook another 2 to 3 minutes. Turn off the heat and keep the skillet covered for 1 to 2 minutes more.
- To serve: remove the cover and place a small scoop of pistachio butter on each filet so it melts over the fish. Serve immediately with the mango slawlsa and torn crispy tortillas for scooping.
That melty pistachio butter on hot sea bass? Pure bliss.