Sea Bass with Chili-lime Butter (Keto)

Fish, glorious fish! I am a huge fan of all seafood and am trying to include more fish in my diet. A well-cooked piece of fish needs nothing more than a little salt and acidity (like lemon juice) to make a satisfying, healthy dinner (along with some high fibre, keto-friendly vegetables of course). These sea bass fillets have a lovely crispy skin and melt-in-the-mouth flesh, but you can use any fish that you like. I had some fun playing around with a flavoured butter to accompany my fish, so I combined softened butter with chili powder, lime juice and salt, before setting in the fridge and slicing cute discs to melt over. (You could also use cayenne pepper and you can adjust the amount to your liking) Be sure to check out Side Dish ideas on the site to serve alongside the fish for the perfect keto dinner.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 0.5g
(0.3%); Fat 25g (75.1%); Protein 19g (24.6%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Sea Bass with Chili-lime Butter (Keto)
Deliciously spicy and zingy, these perfectly-cooked sea bass fillets are served with a chili and lime butter melted over. Serve with loads of high fibre veggies on the side to complete the meal.
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine General
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour to set
Servings
people
Ingredients
For the butter
  • 30 g unsalted grass-fed butter softened (room temp)
  • generous pinch chili powder
  • 1 TB fresh lime juice
  • generous pinch salt
For the fish
  • 2 boneless sea bass fillets
  • salt and white pepper
  • 15 g unsalted grass-fed butter
To finish
  • finely grated lime zest
Course Main Dish
Cuisine General
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour to set
Servings
people
Ingredients
For the butter
  • 30 g unsalted grass-fed butter softened (room temp)
  • generous pinch chili powder
  • 1 TB fresh lime juice
  • generous pinch salt
For the fish
  • 2 boneless sea bass fillets
  • salt and white pepper
  • 15 g unsalted grass-fed butter
To finish
  • finely grated lime zest
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Start with the butter, as it requires an hour in the fridge to set. (Even better if you can make it the day before and save you time). Simply whisk together the softened butter, chili powder (or cayenne pepper), lime juice and salt.
  2. Place the butter into the centre of square piece of clingfilm. Create a little parcel of butter, rolling the clingfilm around it and twisting the ends closed. Shape the little fat log, imagining that you will be slicing the set butter into 4 equal-size discs later once it has set. Place in the fridge for at least an hour.
  3. When ready to cook, pat the fish dry with good quality kitchen paper. Season both sides with salt and white pepper.
  4. Melt the butter (not the one you have prepared) in a non-stick pan and once hot, place the sea bass in the pan skin side-down.
  5. Cook until the skin is crispy, then gently turn the fish over, cooking the flesh side. Note: this does not take long, the fish will cook very quickly.
  6. While the fish is cooking, unwrap the butter and slice into 4 equal-sized discs.
  7. Serve immediately with the flavoured butter discs on top of the fish (2 per piece) and use a microplane to finely grate over fresh lime zest.
  8. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Recipe Notes

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Summary
recipe image
Recipe
Sea Bass with Chili-lime Butter (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)
Macro Details per serving
0.3%              Carbs
24.6%            Protein
75.1%            Fat

Nutritional Information per serving
Calories                         304Kcal / 1272kJ
Fat                                 25g
 of which saturates        12g
Carbohydrates               0.5g (for my US readers, these are what you refer to as net carbs. See below*)
 of which sugars             0.5g
Fibre                               0.5g
Protein                           19g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk
Fish




See all the Seafood recipes on Fats of Life:

Sea Bass with Chili-lime Butter (Keto)
Fried Squid with Coriander & Chili (Keto; Paleo)
Pesto-stuffed Squid Tubes (Keto)
Coconut-dusted Fried Squid (Keto; Paleo)
Stuffed Squid (Keto)
Salmon Cream Cheese
Salmon & Cream Cheese Domes (Keto)
Load More




 

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.


 

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