Crispy Pan-Seared Black Sea Bass

¾ teaspoon plus ⅛ teaspoon table salt, divided

¾ teaspoon sugar

4 (6- to 8-ounce) skin-on black sea bass, fillets, 1 inch thick

2 tablespoons vegetable oil

Arctic char, bluefish, farmed or wild salmon, or red snapper may be substituted for the bass in this recipe. This recipe works well with fish fillets, 1-inch thick, that have skin that is pleasant to eat. Do not use fillets thicker than 1 inch for this recipe as they are difficult to cook through without scorching the skin or overcooking the bottom layer of flesh. If using arctic char or wild salmon, cook the fillets to 120 degrees (for medium-rare). If using farmed salmon, cook the fillets to 125 degrees (for medium-rare). If using bluefish, cook the fillets to 130 degrees (for medium-rare). The bass is pictured with Green Olive, Almond, and Orange Relish and Oregano–Black Olive Relish. Arctic char, bluefish, farmed or wild salmon, or red snapper may be substituted for the bass in this recipe. This recipe works well with fish fillets, 1-inch thick, that have skin that is pleasant to eat. Do not use fillets thicker than 1 inch for this recipe as they are difficult to cook through without scorching the skin or overcooking the bottom layer of flesh. If using arctic char or wild salmon, cook the fillets to 120 degrees (for medium-rare). If using farmed salmon, cook the fillets to 125 degrees (for medium-rare). If using bluefish, cook the fillets to 130 degrees (for medium-rare). The bass is pictured with Green Olive, Almond, and Orange Relish and Oregano-Black Olive Relish.

Directions at americastestkitchen.com

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