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A white bowl of steamed clams topped with herbs and red sauce sits beside a partially visible bottle of Tres Agaves organic tequila on a wooden surface.

Crispy Skin Black Sea Bass with Salsa Verde

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Crispy-skinned black sea bass with a bright, herbaceous salsa verde. Elegant, light, and perfect for warm weather dining.
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Prep Time 20 minutes
Total Time 50 minutes
Course: Main Course, Seafood
Cuisine: Californian, Mediterranean
Calories: 1009
Ingredients Equipment Method Nutrition

Ingredients
  

Fish
  • 2 fillets Black sea bass 4–6 oz each
  • Olive oil
  • Kosher salt
Salsa Verde
  • 1 bunch Cilantro
  • 1 bunch Mint
  • 1 bunch Chives
  • 5 Scallions coarsely chopped
  • 4 cloves Garlic coarsely chopped
  • 3 tablespoon Lime juice from about 2 limes
  • ½ cup Olive oil
  • Kosher salt

Equipment

  • Nonstick or stainless steel pan
  • Paper Towels
  • Mixing Bowls
  • Blender
  • Fish Spatula

Method
 

Salsa Verde
  1. Add cilantro, mint, chives, scallions, garlic, lime juice, olive oil, and salt to a blender.
  2. Blend on low, increasing speed gradually, until smooth (about 60 seconds).
  3. Chill covered for at least 30 minutes.
Fish
  1. Pat fish dry thoroughly and season with kosher salt.
  2. Heat pan over medium-high. Drizzle in olive oil.
  3. Place fillets skin-side down, pressing gently for 30 seconds to prevent curling.
  4. Cook 3–4 minutes until skin is golden and crisp.
  5. Flip and cook flesh side for 2 minutes. Remove from heat.

Nutrition

Calories: 1009kcalCarbohydrates: 13gProtein: 3gFat: 108gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 79gSodium: 20mgPotassium: 344mgFiber: 3gSugar: 2gVitamin A: 1506IUVitamin C: 34mgCalcium: 91mgIron: 2mg

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