CHILEAN SEA BASS WITH PEANUTS AND HERBS

Chilean Sea Bass with Peanuts and Herbs image

Yield Makes 4 servings

Number Of Ingredients 14

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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-ounce 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 1/2 jalapeño, thinly sliced into rounds, seeds removed
2 garlic cloves, finely chopped
1/4 cup chopped fresh mint, basil, and/or cilantro
2 tablespoons chopped unsalted, dry-roasted peanuts
2 tablespoons chopped fresh dill

Steps:

Preheat oven to 350°F. Whisk lime juice, fish sauce, sugar, and 2 tablespoons water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5-8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5-10 minutes longer, depending on thickness. Transfer fish to a plate.
While fish is roasting, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.