If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.
This quick-seared black bass with chile relish is also incidentally friendly to those whose doctors recommend low-potassium diets because of hyperkalemia. Of the many heart-healthy fish out there, sea bass is relatively low in potassium—it has about half the potassium level of salmon, notes registered dietitian and renal (kidney) specialist Edith Yang, RD, CSR, CLT. “It’s also a great source of vitamin B6 and vitamin D,” she says. This recipe is low in sodium overall. And the chile relish leans into fresh herbs for seasoning, making it extra nourishing for those nights when you want a quick health-friendly entrée full of flavor and little fuss.
This recipe was originally published in the July 2015 issue of ‘Bon Appétit’ and first appeared on Epicurious in July 2015.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
Preparation
Step 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.
Step 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.
Recipe notes
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