Recipes

Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish

Cuisine: American

Type: Main Course

Serves: 2

Source:	Food Network, Bobby Flay
Attributes:	Healthy
Comments:	We had this in our cookbook since 2015, and finally cooked it in 2023. We used Chilean Sea Bass instead of black sea bass, so had to cook it for a while in the oven to get it done. It was delicious!
Serving Suggestions:

Ingredients:

Relish:
1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced against the grain
1 tbs. canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 tbs. chopped fresh cilantro

Crispy Skin Fish:
Canola oil
1 black sea bass, cut into 4- to 6-oz. fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 tbs. butter
Extra-virgin olive oil, for finishing

Instructions:

1. For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.

2. For the crispy skin fish:Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.

3. Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.

4. Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

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