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

Food Network, Bobby Flay recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Seafood
Servings 2 servings


  • Relish:
  • 1/2 large ripe avocado peeled, pitted and cut into small dice
  • 1 medium fresh tomatillo husk removed, rinsed well, 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
  • Touch of honey
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • Crispy Skin Fish:
  • canola oil
  • 2 6-8 ounce black sea bass fillets skin on, scored
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • extra virgin olive oil for finishing


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