Since salmon is a bit over played it’s time for us to bring you a fish recipe that will have your friends stunned and amazed. Prepare yourself for everyone at the table to ask you which culinary school you attended. Give this sea bass recipe a try and break away from the monotony.
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 tablespoon canola oil
- Juice of 1/2 fresh lime
- Touch of red wine vinegar
- Honey
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
Crispy Skin Fish
- Canola oil
- 1 black sea bass, cut into 4- to 6-ounce fillets, skin on, slits cut into skin
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- Extra-virgin olive oil, for finishing
Directions
-
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.
-
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. 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.
-
Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.
Recipe source: Bobby Flay-Food Network
Photo source: Food Network