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

Deselect All

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