Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish
Food Network, Bobby Flay recipe
Ingredients
- 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
Instructions
- 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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