BUTTER SEARED BLACK SEA BASS WITH SHAVED FENNEL-CITRUS SALAD - TASTE OF THE SOUTH

Butter Seared Black Sea Bass with Shaved Fennel-Citrus Salad - Taste of the South image

Provided by @MakeItYours

Number Of Ingredients 12

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1 lemon, zested and juiced
2 tablespoons olive oil
1 tablespoon sugar
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
1 small fennel bulb, cored and thinly sliced, fronds reserved
1 small navel orange, segmented
1 small grapefruit, segmented
½ cup halved Castelvetrano olives
4 (6-ounce) black sea bass fillets, skin on
2 tablespoons unsalted butter
Garnish: fennel fronds, fresh grapefruit zest, ground black pepper

Steps:

In a large bowl, whisk together lemon zest and juice, olive oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Gently stir in fennel; cover and refrigerate at least 30 minutes. Gently stir in orange segments, grapefruit segments, and olives.
Season fillets with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. In a large cast-iron skillet, melt butter over medium-high heat. Add fillets, flesh side down; cook, turning once, until golden brown and firm to touch, about 6-8 minutes per side. Serve over Fennel-Citrus Salad. Garnish with reserved fennel fronds, zest, and pepper, if desired.