Chilean Sea Bass with Addy's Pepper Party Jam

Chilean Sea Bass with Addy's Pepper Party Jam



  • For your Fillets

    • 2 – 3 Fillets of your favorite white fish

    • 2 tbsp Extra Virgin Olive Oil (EVOO)

  • Chutney Topping

    • 2 Tbsp Addy’s Party Pepper Jam

    • 1 Tbsp Extra Virgin Olive Oil

    • 2 tsp Lime Zest (1/2 of a lime)

    • 2 tsp Lime Juice – fresh squeezed (1/2 of a lime

    • 1/4 cup finely chopped red or purple onion

    • 1 tbsp largely chopped cilantro

    • 1 Stone Fruit of your choice.  I like yellow peaches or mangos (remove pit and skin and chop medium)

    • 1 Avocado


  1. Pat dry your fillets and coat all sides with Salt & Pepper - *Approximately 1 tsp of each should coat all 3 pieces of fish. Set aside.

  2. Pull out a skillet (cast iron preferred) for your fish and a sautés pan for your chutney.

  3. In the sautés pan, add your extra virgin olive oil, lime zest, lime juice, onions, stone fruit and pepper jam. Heat on high until it starts to boil, then reduce to a medium/low heat, cooking for approximately 5 minutes until it is slightly thickened. Remove from burner, set aside, add cilantro and toss.

  4. Heat your skillet until smoking, then reduce the heat to medium.

  5. Sautés your fish on all sides until slightly browned, making sure to sear the sides. *Depending on the fish's thickness, you will need to adjust your cook time. It averages approximately 2 minutes per side for a 1'“ thick piece of fish.

  6. Once cooked, plate your fish, topping with chutney, and finishing with fresh chopped avocado with a lime and cilantro garnish.

  7. Enjoy!


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