Ingredients:

  • 2 (6 oz / 170g) Chilean sea bass fillets, skin-on
  • 1 tbsp (15ml) avocado oil
  • 1 tbsp (14g) unsalted butter
  • 2 cloves (6g) garlic, smashed
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (150g) cherry tomatoes, quartered
  • 2 tbsp (30g) red onion, finely diced
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1/4 tsp (1g) salt
  • 1 pinch (0.5g) red pepper flakes

Instructions:

  1. Pat the sea bass fillets extremely dry with paper towels. Note: Wet skin steams instead of searing.
  2. Season both sides with salt and black pepper.
  3. Heat avocado oil in the skillet over medium high heat until it shimmers and almost smokes.
  4. Place fillets skin side down. Press firmly with a spatula for 10 seconds to ensure the skin stays flat.
  5. Sear undisturbed for 4–5 minutes until the skin is mahogany colored and releases easily.
  6. Flip the fillets.
  7. Add butter and smashed garlic to the pan.
  8. Spoon the silky, foaming butter over the fish for 3–4 minutes until the flesh is opaque and flakes.
  9. Remove fish from heat and let rest for 2 minutes.
  10. Toss cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, and red pepper flakes in a small bowl.