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

Name: Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl.
2
Drizzle with the canola oil, lime juice, vinegar and honey.
3
Season with salt and pepper, and fold in the cilantro.
4
For the crispy skin fish:Heat a saute pan over medium-high heat until very hot.
5
Add some canola oil and heat until hot and smoking.
6
Meanwhile, sprinkle the fish on both sides with salt and pepper.
7
Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula.
8
Add the butter to the pan and let melt.
9
When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish.
10
Reduce the heat and cook another 2 minutes.
11
Using a spoon, baste the crispy skin with some of the butter.
12
Remove the fish to a plate.
13
Serve with the relish.
14
Finish with some extra-virgin olive oil.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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