Recipe courtesy of Anne Burrell
Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad
30 min
30 min
2 servings
30 min
30 min
2 servings


  • Extra-virgin olive oil
  • Two 6-ounce black sea bass fillets
  • Kosher salt
  • 2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
  • 1/2 cup diced fennel
  • 1/4 small red onion, thinly sliced
  • 1/4 ruby red grapefruit, juiced
  • 2 tablespoons pitted gaeta or kalamata olives, slivered
  • 1 ruby red grapefruit, supremed
  • 1/3 cup crumbled feta cheese


Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side. Remove from the pan and serve, or keep warm until the remaining fish is cooked.

In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes.

Divide the salad between 2 serving plates and sprinkle with the feta. Lean a fish fillet on each salad. Serve immediately.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Pan-Seared Sea Bass in Tomato Fennel Broth

Sea Bass

Recipe courtesy of Chuck Hughes

Broiled Black Sea Bass with Enchilada Sauce, Mexican Rice and Refried Beans

Recipe courtesy of Emeril Lagasse

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

Recipe courtesy of Bobby Flay

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Fiesta Rosa Sea Bass

Sea Bass alla Fiorentina

Recipe courtesy of Giada De Laurentiis

Abundant Steamed Sea Bass

Recipe courtesy of Ching-He Huang


So Much Pretty Food Here