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Pan Seared Seabass with Beans and Lemon Herb Vinaigrette
Pan Seared Seabass with Beans and Lemon herb Vinaigrette

1        C                    Dry Cannellini Beans

4        C                    Cold water                           
1        ea                  Bay Leaf

1        ea                  Celery stalk- whole                                             
1        ea                  Carrot- whole

1        ea                  Onion- whole                                      
1/4     C                    Fresh Lemon Juice

3/4     C                    Extra Virgin Olive oil                              
Pinch                        Sea Salt

Pinch                        White Pepper                                            
Pinch                        Sugar

2        Tbsp               Fresh Thyme- minced                                                 
3        Tbsp               Fresh Flat Leaf Parsley- minced

3        Tbsp               Fresh Chives- fine chopped              
2        Tsp                 Fresh Garlic- minced

2        C                    Fresh Green Beans- blanched & cut into 1 ½ inch pieces

1        C                    Fresh Cherry Tomatoes- split in half                         
2        Tbsp               Coconut Oil

4        Tbsp               Butter
4        ea                  6-7 oz Fresh Seabass Fillets

1/4     C                   Spice Union Chesapeake Bay Spice Blend


Prepare the Cannellini Beans:

  1. In a 2 Qt pot, combine the dry Cannellini beans, water, bay leaf, celery, carrot, and onion.

  2. Bring the beans to a boil.

  3. Lower the heat to a simmer.  Simmer for 1-2 hours or until the raw starchy flavor is just cooked out of the beans.

  4. Drain the beans and discard the bay leaf, celery, carrot and onion.

  5. Set the beans aside until needed.


Prepare the Lemon Herb Vinaigrette:

  1. In a mixing bowl, combine the lemon juice, olive oil, salt, white pepper, sugar, thyme, parsley, chives and garlic.

  2. Whisk the vinaigrette together until well combined.

  3. Set the vinaigrette aside until needed.


Prepare the Seabass:

  1. Season the Seabass on both sides with Spice Union Chesapeake Bay Spice Blend.

  2. Preheat a large cast iron pan to medium high heat.

  3. Add the coconut oil and butter to the cast iron pan.

  4. As soon as the butter starts to foam, add the Seabass to the cast iron pan; skin side up.

  5. Cook the Seabass until lightly browned before turning over (about 3 minutes).

  6. Turn over the Seabass and immediately add the Cannellini beans, green beans and cherry tomatoes to the cast iron pan.

  7. Continue to cook the Seabass until just cooked through (about 3 minutes).

  8. Remove the Seabass from the cast iron pan and set aside.

  9. Divide the beans and tomatoes between 4 plates, and place the Seabass on top of the beans.

  10. Whisk the vinaigrette and spoon 2 oz of the vinaigrette over the Seabass.

  11. Enjoy with a glass of fine wine.

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Ultimate Seasoning Blend
Chesapeake Bay Spice Blend
French Chef's Blend
Grilln' & Roastn' Spice Blend
Hot Java Coffee Chipotle Rub
Garam Masala Spice Blend
Vadouvan French Masala Curry
Polynesian Luau Spice Blend
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