Pan-Grilled Black Bass With Flavored Butters

Name: Pan-Grilled Black Bass With Flavored Butters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound broccolini or broccoli rabe, trimmed; Kosher salt; 2 tablespoons unsalted butter; 1 teaspoon finely grated lemon zest; 1/2 teaspoon crushed red pepper flakes; Freshly ground black pepper; 4 (6-ounce) black bass or trout fillets or skinless cod or haddock fillets; 1 cup all-purpose flour; Kosher salt, freshly ground pepper; 6 tablespoons unsalted butter, room temperature, divided; ,; , and

Servings: persons

1 pound broccolini or broccoli rabe, trimmed
Kosher salt
2 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 (6-ounce) black bass or trout fillets or skinless cod or haddock fillets
1 cup all-purpose flour
Kosher salt, freshly ground pepper
6 tablespoons unsalted butter, room temperature, divided
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1
Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.
2
Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.
3
Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.
4
Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer.
5
Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound broccolini or broccoli rabe, trimmed, Kosher salt, 2 tablespoons unsalted butter, 1 teaspoon finely grated lemon zest, and more.

Yes, Pan-Grilled Black Bass With Flavored Butters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!