With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.
Recipe information
Total Time
15 minutes
Yield
4 Servings
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
Need to make a substitution?
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.
Step 2
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.
Nutrition Per Serving
Calories (kcal) 300 Fat (g) 17 Saturated Fat (g) 3 Cholesterol (mg) 70 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 32 Sodium (mg) 125