Crispy-skinned black sea bass with salt-and-butter radishes

The flavor of cooked radishes can be a bit gassy (they’re in the cabbage family, after all). Raw ones can be sharp and pungent. What’s a girl to do?! This recipe splits the difference, sautéing them enough to mellow their bite, but maintaining enough crunch to contrast with a delicate fish fillet. Starting the fillets in a barely warm skillet keeps the skin from curling up, which helps it brown and crisp, a trick I learned from my esteemed colleague Chris Morocco. 4 servings From the Market Radishes Black sea bass Scallions Chives Spin It 2 watermelon radishes for small red ones 1 small piece daikon or kohlrabi for radishes Skin-on striped bass, red snapper, branzino, or trout for black sea bass Mint, basil, cilantro, or dill for chives At Home Grapeseed oil Butter Salt and pepper Flaky sea salt Lime Spin It Ghee in place of oil and butter Lemon or a wedge of grapefruit for lime

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice radishes and soak them in a medium bowl of ice water for 5 minutes, which will firm them up and reduce their spiciness. Drain and blot dry with a clean kitchen towel or paper towels.

Step 2

Put oil and 1 tablespoon butter in a large nonstick skillet and place over medium heat. Pat fish dry on both sides with paper towels, season with salt and pepper, and place, skin side down, into pan. Gently press on fillets with a flexible spatula to encourage skin to make contact with skillet’s surface. Cook, gently pressing down occasionally, until skin is very brown and crisp and flesh is opaque except for a thin strip down middle of flesh side, 6 to 8 minutes. Carefully turn fillets and cook on flesh side until just cooked through, about 1 minute longer. Transfer fillets to four plates or a serving platter.

Step 3

Wipe out skillet and place over medium-high heat. Add remaining 1 tablespoon butter. When it begins to foam, add radishes and scallions, season with salt and pepper, and cook, tossing, until scallions are just wilted and radishes soften enough to be bendable but still have some crunch, about 2 minutes. Spoon radishes and pan sauce over and around fish and top with chives and a pinch of flaky sea salt. Serve with limes for squeezing over.