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

Total Time:
30 min
25 min
5 min

2 servings

  • 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
  • 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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