Tender, mild and sweet black sea bass is one of our favorite summer fish.😍
It's super versatile, from grilling whole, to roasting, poaching or steaming. This week we are searing filets and laying it over our Artichoke Stew!
✅Seared Black Bass:
4 black bass filets, descaled.
1 tbsp blended oil
4 sprigs of thyme
1 tsp. lemon juice
½ tsp. sherry vinegar
2 to 3 small cubes of butter
Kosher salt and white pepper
✅Method of Preparation:
Heat a cast-iron pan over medium-high to high heat. Add the oil and when the oil is almost to smoking point ready the fish. First using a paper towel, blot dry the skin side of the black bass. Next season the skin with salt and white pepper. When you see the oil begin to smoke place the bass into the cast iron skin side down. Using a fish spatula, gently apply firm pressure to the back side of each of the bass filets. You are attempting to flatten out the filet allowing for all of the skin to be in contact with the cast-iron to allow for an even sear. Once the cast iron returns to smoke point reduce the heat to medium. As the fish cooks the skin will relax a bit, you will not have to keep as much pressure. Once you begin to see the edges of the bass caramelizing and turning golden brown you know you are getting close. Begin to gently lift the filets to check the sear. Once the desired sear is reached, turn off the heat, season the back half of the fish and add the butter, thyme, lemon and sherry vinegar. Be careful as the oil will still be pretty hot and it may splatter. I usually add the butter and allow to melt for a few seconds and then add the liquid and thyme directly onto the butter. Gently swirl the pan and then carefully flip over each of the filets. They can remain in the pan for only about 1 to 2 minutes before they are fully cooked. Serve immediately over the artichokes and broth.
