Best Crispy Skin Black Sea Bass With Avocado Tomatillo And Fennel Relish Recipes

Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad image

Provided by Anne Burrell

Time 30m

Yield 2 servings

Number Of Ingredients 10

Extra-virgin olive oil
Two 6-ounce black sea bass fillets
Kosher salt
2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
1/2 cup diced fennel
1/4 small red onion, thinly sliced
1/4 ruby red grapefruit, juiced
2 tablespoons pitted gaeta or kalamata olives, slivered
1 ruby red grapefruit, supremed
1/3 cup crumbled feta cheese

Steps:

Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side. Remove from the pan and serve, or keep warm until the remaining fish is cooked.
In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes.
Divide the salad between 2 serving plates and sprinkle with the feta. Lean a fish fillet on each salad. Serve immediately.

Seared Crispy-Skin Black Bass image

Yield serves: 4

Number Of Ingredients 3

4 6-ounce wild black bass fillets
Kosher salt
Extra virgin olive oil

Steps:

Take the fish out of the fridge 10 to 15 minutes before you're ready to cook. Pat the skin dry with a paper towel and season on both sides with salt.
Coat a large sauté pan generously with olive oil and bring it to high heat, almost smoking. Coat the UNDERNEATH of another smaller sauté pan with olive oil. Place the fish fillets skin side down in the larger pan and gently place the other sauté pan directly on top of the fish. The purpose of this is to gently press the skin of the fish onto the bottom of the larger pan to create a lovely, even, crispy skin. (The first thing fish skin wants to do is stick to the pan, and the first thing cooks want to do is move it. Resist the urge; it will unstick itself when it's ready. This is where patience comes in-if you try to move it before it's ready, the fish skin will win every time.)
After a couple minutes, remove the top sauté pan to allow the steam to escape and the skin to get really crispy. As the fish cooks it turns from translucent to opaque-the idea is to cook the fish two-thirds of the way through on the skin side and then flip it over for the last third of the cooking time. The rule for fish is 7 to 8 minutes per inch of thickness, a little less if you like your fish on the rare side.

Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.