Seared Black Bass With Scallion-Chile Relish

By nnlester

Ingredients

• 4tablespoons4 tablespoons olive oil, divided
• 44 (5–6-ounce) skin-on black bass fillets
• Kosher salt, freshly ground pepper
• 1bunch1 bunch scallions, thinly sliced
• 11 serrano chile, thinly sliced
• 2cups2 cups cilantro leaves with tender stems
• 2tablespoons2 tablespoons fresh lime juice
• 1teaspoon1 teaspoon toasted sesame seeds

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.

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.