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 pepper, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced
1 TBSP. canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 TBSP. chopped fresh cilantro
Fish
Canola oil
2 black sea bass fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 TBSP. butter
Extra-virgin olive oil, for finishing
DIRECTIONS
Prepare relish by combining the tomatillo, avocado, serrano, fennel and onions in a medium bowl.
Drizzle with the canola oil, lime juice, vinegar and honey.
Season with salt and pepper, and fold in the cilantro.
Prepare the fish by heating a saute pan over medium-high heat until it becomes very hot.
Add some canola oil and heat until hot and smoking.
Sprinkle the fish on both sides with salt and pepper.
Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula.
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.
Remove the fish to a plate.
Serve with the relish and finish with some extra-virgin olive oil.
