a simply prepared seared sea bass with a bright, tangy citrus salad
2 filets (about 6 oz each) sea bass, skin-on
1 blood orange
1 jalapeno, very thinly sliced
1 tbsp drained capers
1 tbsp honey
1 lime, zested and juiced
1 tbsp butter
freshly cracked black pepper
Preheat the oven to 375°F. Let the sea bass sit at room temperature for about 15 minutes. Season with salt on both sides.
Heat a large sauté pan over medium heat. Once hot, add enough olive oil to coat the bottom of the pan. Once the oil is hot, place the sea bass into the pan, skin-side down. Allow the skin to sear until it’s crisp. Once the sea bass easily slides in the pan, you’ll know the skin is done.
Transfer the pan to the oven and let the sea bass finish cooking for about 5 minutes until just cooked through.
Meanwhile, use a knife to peel the grapefruit and blood orange. Slice the segments into a bowl, allowing all of the juice to fall in as well. Add the jalapenos, capers, honey, lime zest, lime juice, and a pinch of salt. Toss well.
Remove the pan from the oven and place it back on the stove over low heat. Add the butter. Allow the butter to melt and use a spoon to “baste” the fish by spooning the butter over the white flesh for about 30 seconds.
Serve the sea bass with the citrus salad over top. Freshly crack lots of black pepper to garnish.