Sea Bass Cuban Style Recipe -
Sea Bass Cuban Style Recipe
  • READY IN 45 mins

Sea Bass Cuban Style

Recipe by  

"Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
  2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
  3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
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Reviews More Reviews

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.

Most Helpful Critical Review
Sep 09, 2008

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

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!

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.

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.

Jan 25, 2011

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

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!

Oct 09, 2002

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


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  • 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.

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