Pan Grilled Black Bass With Flavored Butters Recipes
SEARED BLACK BASS WITH SCALLION-CHILE RELISH
If time is of the essence, a skin-on fish fillet is your best friend. This black bass crisps up beautifully when pressed down on a hot pan.
Provided by Chris Morocco
Time 15m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
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