Seared Black Bass With Scallion-Chile Relish
Crispy-skinned black bass fillets served with a fresh, zesty relish made from scallions, serrano chile, and cilantro. This elegant seafood dish combines perfectly seared fish with a bright, spicy topping.
Ingredients
- •4 tablespoons olive oil, divided
- •4 fillets skin-on black bass fillets
- •1 to taste Kosher salt, freshly ground pepper
- •1 bunch scallions
- •1 whole serrano chile
- •2 cups cilantro leaves with tender stems
- •2 tablespoons fresh lime juice
- •1 teaspoon toasted sesame seeds
Cooking Instructions
- 1.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6-8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
9 min
- 2.
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.
5 min
