Pan-Grilled Black Bass with Flavoured Butters

Ingredients for Pan-Grilled Black Bass with Flavoured Butters

• 450g broccolini or broccoli rabe, trimmed

• Sal kosher

• 2 colheres de sopa de manteiga sem sal

• 1 colher de chá de raspas de limão finamente raladas

• 1/2 colher de chá de flocos de pimenta vermelha triturada

• Pimenta preta moída na hora

• 4 (170g) black bass or trout fillets or skinless cod or haddock fillets

• 130g de farinha de trigo

• Sal kosher, pimenta moída na hora

• 6 tablespoons unsalted butter, room temperature, divided Maître d'Hôtel Butter , Nasturtium Butter , and Chilli-Coriander Butter

How to make Pan-Grilled Black Bass with Flavoured Butters

Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.

Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.

Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.

Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. 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.

Serve black bass fillets with broccolini and flavoured butters, which will soften on contact with the warm fish.

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