Ginger Teriyaki Blackened Sea Bass w/ Island Salsa

Yield: 4 servings | Prep: 20 min | Cook: 12 min | Difficulty: Medium

Pan-seared Chilean sea bass with a smoky blackened crust, glazed with Global Wok Ginger Teriyaki Sauce and crowned with a vibrant tropical island salsa of mango, pineapple, and jalapeño. An elegant, restaurant-worthy dish that comes together in under 35 minutes.

Pro Tips

🐟 Dry the fish thoroughly: Moisture is the enemy of a good sear. Pat fillets completely dry before seasoning for the best blackened crust.
🔥 Cast iron is king: A cast iron skillet retains heat best for blackening. If you don’t have one, a heavy stainless steel pan works well.
🍍 Salsa ahead: Make the island salsa up to 2 hours in advance — the flavors meld beautifully as it sits.
🐟 Fish swap: Mahi-mahi, halibut, or salmon work great with this same preparation and sauce.
🍺 Pairs with: A chilled Pinot Gris, sparkling water with mango, or a light tropical cocktail.

Professional food photography of Blackened Sea Bass with Global Wok Ginger Teriyaki

Ginger Teriyaki Signature Sauce - Mild Spice Level

Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4 servings

Ingredients

FOR THE SEA BASS:
• 4 sea bass fillets (6 oz each)
• 3 tbsp Global Wok Ginger Teriyaki Sauce
• 1 tbsp blackening seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• Salt & black pepper to taste

FOR THE MANGO ISLAND SALSA:
• 2 ripe mangoes, diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp Global Wok Ginger Teriyaki Sauce
• Salt to taste

Prep & Cooking Instructions

PREP INSTRUCTIONS:
1. Pat sea bass fillets dry with paper towels.
2. Brush each fillet generously with Global Wok Ginger Teriyaki Sauce and let marinate for 15 minutes.
3. In a small bowl, combine blackening seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
4. Press the spice blend firmly onto the top side of each marinated fillet.
5. Prepare the Mango Island Salsa: combine diced mango, red bell pepper, red onion, jalapeño, and cilantro in a bowl. Add lime juice and 1 tbsp Ginger Teriyaki Sauce. Toss well and season with salt. Refrigerate until ready to serve.

COOKING INSTRUCTIONS:
1. Heat olive oil in a cast iron skillet or heavy-bottomed pan over high heat until smoking.
2. Place fillets spice-side down and sear for 3–4 minutes until a dark, charred crust forms.
3. Flip fillets and reduce heat to medium. Cook for another 3–4 minutes until fish is opaque and flakes easily.
4. Drizzle with an additional splash of Global Wok Ginger Teriyaki Sauce in the final minute of cooking.
5. Remove from heat and rest for 2 minutes.
6. Plate each fillet and top generously with Mango Island Salsa. Serve immediately.