Name: Chilean Sea Bass with Peanuts and Herbs
Yield: 4 Servings
Ingredients: 2 tablespoons fresh lime juice; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 teaspoon sugar; 4 tablespoons vegetable oil, divided; 4 6-oz. skin-on Chilean sea bass or halibut fillets; Kosher salt; 2 medium shallots, thinly sliced into rings; 1 1" piece ginger, peeled, finely julienned; 2 scallions, thinly sliced; 2 small green Thai chiles or ½ jalapeño, thinly sliced into rounds, seeds removed; 2 cloves garlic, finely chopped; ¼ cup chopped fresh mint, basil, and/or cilantro; 2 tablespoons chopped unsalted, dry-roasted peanuts; 2 tablespoons chopped fresh dill

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If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.

Recipe notes