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

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
Share This Recipe

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

  1. 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.
  2. 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. 
  3. 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.
  4. Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.