Name: Pan-Grilled Black Bass with Flavored Butters
Yield: 4 Servings
Ingredients: 1 pound broccolini or broccoli rabe, trimmed; Kosher salt; 2 tablespoons unsalted butter; 1 teaspoon finely grated lemon zest; ½ teaspoon crushed red pepper flakes; Freshly ground black pepper; 4 6-ounce black bass or trout fillets or skinless cod or haddock fillets; 1 cup all-purpose flour; Kosher salt and freshly ground black pepper; 6 tablespoons unsalted butter, room temperature, divided; Mâitre d'Hôtel Butter, Nasturtium Butter, and Chile Cilantro Butter (for serving)

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Shantanu Starick

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

Recipe notes