Seared Black Bass with Scallion-Chile Relish

By LRay

Bon Appetit, July 2015, page 53.

Ingredients

• 4 tablespoons olive oil, divided
• 4 5–6-ounce skin-on black bass fillets
• Kosher salt and freshly ground black pepper
• 1 bunch scallions, thinly sliced
• 1 serrano chile, thinly sliced
• 2 cups cilantro leaves with tender stems
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame seeds

Details

Servings 4
Cooking time 15mins
Adapted from bonappetit.com

Preparation

Step 1

Heat 2 Tbsp. 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.

Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 Tbsp. oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.