Pan-Grilled Black Bass With Flavored Butters
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
64
Spice
61
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
All-Purpose FlourDirections:
1
Broccolini: Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes
2
Drain and transfer to a bowl of ice water; let cool
3
Drain and pat dry with paper towels
4
Heat butter in a medium skillet over medium until foaming
5
Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper
6
Cook, tossing, just until broccolini is warmed through and coated in butter
7
Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes
8
Drain and transfer to a bowl of ice water; let cool
9
Drain and pat dry with paper towels
10
Heat butter in a medium skillet over medium until foaming
11
Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper
12
Cook, tossing, just until broccolini is warmed through and coated in butter
13
Fish and Assembly: Heat a grill pan over medium-high until hot but not smoking
14
Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking
15
Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself)
16
Working one at a time, dredge fillets in flour, shaking off excess
17
Spread butter over flesh side of fillets as if buttering a slice of bread
18
Add fillets, flesh side down, to pan; they should sizzle upon contact
19
Cook just until grill marks appear and butter is browned, about 1 minute
20
Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer
21
Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish
22
Heat a grill pan over medium-high until hot but not smoking
23
Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking
24
Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself)
25
Working one at a time, dredge fillets in flour, shaking off excess
26
Spread butter over flesh side of fillets as if buttering a slice of bread
27
Add fillets, flesh side down, to pan; they should sizzle upon contact
28
Cook just until grill marks appear and butter is browned, about 1 minute
29
Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer
30
Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish