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Seared Black Bass With Scallion-Chile Relish
If time is of the essence, a skin-on fish fillet is your best friend. This black bass crisps up beautifully when pressed down on a hot pan.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
- ●bowl
📝 Preparation Steps
1
Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6–⏱️ 8 minutes. Turn and cook until flesh is opaque throughout, about ⏱️ 1 minute longer.
2
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.
fresh lime juice2 tablespoons
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