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Seared Black Bass With Scallion-Chile Relish

Name: Seared Black Bass With Scallion-Chile Relish
Ingredients: 4 tablespoons olive oil, divided; 4 (5–6-ounce) skin-on black bass fillets; Kosher salt, freshly ground pepper; 1 bunch scallions, thinly sliced; 1 serrano chile, thinly sliced; 2 cups cilantro leaves with tender stems; 2 tablespoons fresh lime juice; 1 teaspoon toasted sesame seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high until very hot but not smoking. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to ensure contact with skillet, until skin is browned and crisp and flesh is nearly opaque, 6–8 minutes. Turn and cook until flesh is opaque throughout, about 1 minute longer.
2.
Meanwhile, toss scallions, chile, cilantro, lime juice, sesame seeds, and remaining 2 tablespoons oil in a medium bowl; season with salt. Serve bass with scallion-chile relish.

Recipes sourced from Epicurious.com.

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