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Pecan-Crusted Chilean Seabass

Pecan-Crusted Chilean Seabass

Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes


2 Prime Fish Chilean Seabass portions, well patted dry
3/4 cup pecan halves and pieces
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil


  1. In a food processor, pulse pecans until finely chopped and the consistency of bread crumbs (do not allow to pulse too long or you may end up with nut butter). Add smoked paprika, chili powder, salt, and pepper. Pulse 2-3 times to combine. Pour pecan mixture into a shallow plate or dish.
  2. Roll sea bass into pecan mixture, coating each side, and pressing to ensure pecans stick to each filet.
  3. Heat olive oil in a skillet. Add filets and turn heat down to medium-low to avoid browning the pecans too quickly. Cook for 5-6 minutes on each side, or until sea bass filets reach 135 degrees.

Pro Tip:

Authentic recipes from Chile often use a smoked chili powder called merquen and pine nuts. Since these ingredients are less easy to find in local supermarkets in the United States, this recipe substituted with a smoked paprika and chili powder blend and pecans. If you are able to find the original ingredients, replace them in this recipe.

Learn more about our Chilean Seabass


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