Lemon and Thyme Seared Black Bass (Aaron McCargo, Jr.) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Ingredients:
2 (6-ounce) portions black bass, skin-on |
1 tablespoon kosher salt |
1 tablespoon freshly cracked black pepper |
2 tablespoons grapeseed oil |
2 sprigs fresh thyme |
1 tablespoon butter |
1 lemon, juiced |
Directions:
1. Season the fish with salt and pepper.
2. In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan.
3. Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve.
4. Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.
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