Ingredients

• 1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
• 1/2 large ripe avocado, peeled, pitted and cut into small dice
• 1/2 serrano, seeded and cut into fine dice
• 1/4 small head fennel, cut into julienne
• 1/4 small red onion, thinly sliced against the grain
• 1 tablespoon canola oil
• Juice of 1/2 fresh lime
• Touch of red wine vinegar
• Honey
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro
• Canola oil
• 1 black sea bass, cut into 4- to 6-ounce fillets, skin on,slits cut into skin
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• Extra-virgin olive oil, for finishing

Instructions

1. For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
2. For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
3. Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
4. Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.