Seared Black Bass With Scallion Chile Relish
Ingredients
- 4 tablespoons olive oil, divided
- 4 (5–6-ounce) skin-on black bass fillets
- Kosher salt, freshly ground pepper
- 1 bunch scallions, thinly sliced
- 1 serrano chile, thinly sliced
- 2 cups cilantro leaves with tender stems
- 2 tablespoons fresh lime juice
- 1 teaspoon toasted sesame seeds
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