Best Seared Black Sea Bass With Bitter Greens Fennel Grapefruit And Feta Salad Recipes

Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish image

Provided by Bobby Flay

Time 25m

Yield 2 servings

Number Of Ingredients 16

1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced against the grain
1 tablespoon canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Canola oil
1 black sea bass, cut into 4- to 6-ounce fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 tablespoon butter
Extra-virgin olive oil, for finishing

Steps:

For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

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

Provided by Anne Burrell

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
Four 6-ounce black bass fillets
Kosher salt
5 to 6 cups bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee
1/2 small red onion, thinly sliced
1/2 ruby red grapefruit, juiced
1/4 cup pitted gaeta or kalamata olives, slivered
2 ruby red grapefruits, supremed
3/4 cup crumbled feta

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 and 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 and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.
Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.