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

Name: Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 larges ripe avocado, peeled, pitted and cut into small dice; 1 Tbsp butter; 1 Tbsp canola oil; 2 servings Canola oil; 0 small heads fennel, cut into julienne; 2 Tbsps chopped fresh cilantro; 2 servings Honey; 1 Juice fresh lime; 2 servings Kosher salt and freshly ground black pepper; 2 servings Extra-virgin olive oil, for finishing; 0 smalls red onion, thinly sliced against the grain; 1 black sea bass, cut into 4- to 6-ounce fillets, skin on,slits cut into skin; 1 serrano, seeded and cut into fine dice; 1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice; 2 servings Touch of red wine vinegar

Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish is a gluten free main course. One serving contains 921 calories, 82g of protein, and 59g of fat. This recipe serves 2. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. If you have avocado, fennel, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl.

Ingredients you will need

Tomatillos

Avocado

Fennel

Onion

Equipment you will use

Bowl

Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in thecilantro.

Ingredients you will need

Salt And Pepper

Canola Oil

Lime Juice

Vinegar

Honey

Heat a saute pan over medium-high heat until very hot.

Equipment you will use

Frying Pan

Add some canolaoil and heat until hot and smoking.

Meanwhile, sprinkle thefish on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula.

Ingredients you will need

Fish

Equipment you will use

Spatula

Frying Pan

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.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Remove the fish to a plate.

Ingredients you will need

Fish

Serve with the relish.Finish with someextra-virgin olive oil.

Ingredients you will need

Virgin Olive Oil

Relish

Equipment

Bowl

Frying Pan

Spatula

Ingredients

Servings:

1larges

ripe avocado, peeled, pitted and cut into small dice 1Tbsp

butter 1Tbsp

canola oil 2servings

Canola oil 0small heads

fennel, cut into julienne 2Tbsps

chopped fresh cilantro 2servings

Honey 1

Juice fresh lime 2servings

Kosher salt and freshly ground black pepper 2servings

Extra-virgin olive oil, for finishing 0smalls

red onion, thinly sliced against the grain 1

black sea bass, cut into 4- to 6-ounce fillets, skin on,slits cut into skin 1

serrano, seeded and cut into fine dice 1medium

fresh tomatillo, husk removed, rinsed well, cut into small dice 2servings

Touch of red wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.