Sea Bass Cuban Style Recipe

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Most Helpful Positive Review

Sep 06, 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.

—nskiddo21

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Most Helpful Critical Review

Sep 09, 2008

We liked the sauce, but the overall recipe didn't do much for us.

—MSROOTZ

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255 Ratings

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Jan 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!

—naples34102

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Jan 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.

—FAY713

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Mar 21, 2007

This dish belongs on the menu at America's (very nice resturaunt here in Houston). Sea bass is expensive, but I can't imagine this dish being as good with any other fish. Follow this recipe as written, and you will be overwhelmingly happy with it. I didn't have wine, so I substituted vermouth, but no doubt it is just as good if not better with the wine. I served with white rice, black beans, and fried plantains - cuban style! This is one of, if not the best, recipes I have ever made. I can't wait to show off with it. :) Thank you so much for sharing.

—Bao Le

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Jan 25, 2011

Not difficult to make and the flavors meld to develop a different and satisfying alternative to traditional grilling

—Lake Norman Chef

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Apr 03, 2007

I am with the majority of the others - BEST FISH RECIPE EVER - AT HOME OR ANY RESTAURANT!!! I am going to share this with my local fish store guy!!! If I could give this dish a 10 I would! Thank you!

—Lisa Wada Mann

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Oct 09, 2002

Good recipe. We enjoyed it and will make again. Next time I'll add the capers.

—Lisa

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Nutrition

Calories
444 kcal
22%

Carbohydrates
17.4 g
6%

Cholesterol
84 mg
28%

Fat
19.4 g
30%

Fiber
3.9 g
16%

Protein
34.2 g
68%

Sodium
988 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sea Bass Cuban Style

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 444
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
Saturated Fat 5.9g 29 %
Cholesterol 84mg 28 %
Sodium 988mg 40 %
** Potassium 1063mg 30 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 3.9g 16 %
Protein 34.2g 68 %
Sugars 8.4g
** Vitamin A 45 %
** Vitamin C 50 %
** Calcium 11 %
** Iron 20 %
** Thiamin 33 %
** Niacin 78 %
** Vitamin B6 62 %
** Magnesium 41 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.