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+ servings
cajun style Florida snapper
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4.50 from 8 votes

Lime Crusted Chilean Sea Bass with Florida Pink Shrimp

Perfect for your next date night or when you're entertaining, my Lime Crusted Chilean Sea Bass will bring smiles to your table.  This restaurant-style dish is easy to make and oh so delicious!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Entree
Cuisine: American
Servings: 2
Calories: 1049kcal


  • 16 ounces Chilean Sea Bass 2 fillets
  • 8 jumbo shrimp peeled and deveined
  • sea salt and black pepper to taste
  • 2 cups shrimp shells
  • 2 cups water
  • 1 cup heavy cream
  • 1 cup seasoned breadcrumbs
  • 1 tablespoon cajun seasoning
  • 1 lime zest from lime save some for garnish
  • 1 tablespoon lime juice
  • 1 teaspoon old bay
  • 1 teaspoon Italian parsley finely chopped for garnish
  • cooking oil as needed


  • place shrimp shells along with water in a saucepan. Bring to a boil and let simmer for 10 minutes until water has been reduced by half.
  • Add cream and old bay to saucepan. Continue to simmer allowing this mixture to reduce by half.
  • Strain sauce and return to pan adding lime juice and putting on low heat to keep warm and continue reducing.
  • While sauce is cooking prepare sea bass.
  • Mix most of the lime zest (reserve some for garnishing) into the bread crumbs along with the cajun seasoning. Mix well.
  • rinse sea bass fillets and season with sea salt and black pepper.
  • Place one side of the fillet in the bread crumb mixture pressing it into the bread crumbs to get a good coating.
  • Heat a frying pan and allow to get hot. Add cooking oil and place breadcrumb side of sea bass into the pan allowing to saute for about 2 minutes or until it has good color. Turn fish over and sear the other side for 1 minute.
  • Remove from saute pan and place in a baking dish adding 2 ounces of water to the dish to keep the fish moist. Place in 350-degree oven and cook for 15 to 18 minutes.
  • While the stock is reducing and the sea bass is cooking, in another saute pan add a little olive oil and add shrimp to pan to saute. Cook shrimp until almost done but not cooked completely.
  • When the fish is just about ready, add the reducing sauce to the pan the shrimp are in and continue to cook allowing the shrimp to finish cooking.
  • To plate the dish spoon some of the sauce on the dish, placing the finished sea bass on top of the sauce and arrange the cooked shrimp around the fish.
  • Garnish with lime zest and parsley. Serve the rest of the sauce on the side along with your favorite side dishes and enjoy!


Calories: 1049kcal | Carbohydrates: 51g | Protein: 42g | Fat: 76g | Saturated Fat: 34g | Cholesterol: 323mg | Sodium: 1160mg | Potassium: 361mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4070IU | Vitamin C: 15.3mg | Calcium: 258mg | Iron: 4.8mg