Seared Black Bass With Scallion-Chile Relish

Name: Seared Black Bass With Scallion-Chile Relish
Total time: 14 min
Yield: 4 servings
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

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.

4 servings

14 min

Published October 4, 2025

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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