Pan-Grilled Black Bass with Flavored Butters

Ingredients

• •1 pound broccolini or broccoli rabe, trimmed
• •1 to taste Kosher salt
• •2 tablespoons unsalted butter
• •1 teaspoon finely grated lemon zest
• •½ teaspoon crushed red pepper flakes
• •1 to taste Freshly ground black pepper
• •4 pieces black bass or trout fillets
• •1 cup all-purpose flour
• •1 to taste Kosher salt, freshly ground pepper
• •6 tablespoons unsalted butter
• •room temperature
• •1 portion Maître dHôtel Butter
• •1 portion Nasturtium Butter
• •1 portion Chile-Cilantro Butter

Cooking Instructions

1. 1.

   Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.

   10 min

2. 2.

   Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.

   5 min

3. 3.

   Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.

   8 min

4. 4.

   Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer.

   5 min

5. 5.

   Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish.

   2 min