Pan-Grilled Black Bass with Flavored Butters
Pan-Grilled Black Bass with Flavored Butters is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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 flavored butters, which will soften on contact with the warm fish.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.