Pan-Seared Sea Bass Curaçao with Basque Piperade over Jasmine Rice

Made in our Curaçao lanai outdoor kitchen!

Pan-Seared Sea Bass Curaçao with Basque Piperade over Jasmine Rice

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 lb sea bass
  • Lemon
  • 4 cloves Garlic, peeled and finely chopped
  • Onion
  • Red bell pepper
  • Green pepper
  • Grape tomatoes
  • 2 Jalapeños
  • Avocado oil
  • Salt
  • Pepper
  • 2 cups or 1 pint cooked Jasmine rice
  • Curaçao’s Papaya Hot Sauce


  1. Cook the rice.
  2. Slice all veg into 1″ slices.
  3. Sprinkle some salt and pepper on each side of the fish fillets.
  4. Heat 1 table spoon avocado oil in pan or skillet on medium. Sauté onions for 4 min, then add the peppers. Cook 5-7 m, stirring occasionally, then add the tomatoes.
  5. Add juice from 1/2 a lemon and mix.
  6. Heat 2 table spoons avocado oil in a separate pan on medium. Fry the fish, about 5 min per side or until done.
  7. To serve, scoop some rice onto the center of a plate. Spoon some piperade (the veg) on one side, and place a fish fillet on the other. Serve with hot sauce, and Carib beer!


Photos and cinematography by smboro

Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.

The colours coincidentally reflect the colours of the Basque flag (red, green and white)

Chef StrongCoffee and Sous-Chef Café au Lait have a fun conversation about a delicious Caribbean fish dish they made in their outdoor kitchen in Curaçao.

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