CRISPY PAN-SEARED SEA BASS WITH RAMP PESTO

WHY THIS RECIPE WORKS:

The distinctively pungent flavor of ramps makes for a deliciously bright and aromatic pesto. To create an elegant meal with a simple presentation, we paired a zesty ramp pesto with easy pan-seared crispy-skinned sea bass fillets. Scoring and bringing the white fish with a
salt-sugar mixture ensured a perfectly seasoned fillet once cooked. To tame the ramps’ raw onion bite in our pesto, we first sautéed the sliced ramp bulbs in a 12-inch skillet until softened; we then added most of the ramp greens (reserving ¼ cup fresh greens for later) and cooked until the greens were just wilted but still maintained their bright color. Processing the cooked ramps along with the reserved fresh ramps in a food processor created a pesto that had balanced, fresh flavor without an overwhelming allium quality. Pistachios, lemon juice, and Parmesan rounded out the flavor of the pesto and complemented the crispy fish fillets. If sea bass is unavailable, any skin-on white fish fillets may be substituted. This recipe will make about 1 cup of the ramp pesto. The remaining ½ cup can be refrigerated for up to three days; try tossing it with pasta or spreading it on flatbread or bruschetta

SERVES: 4

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

• • 1½ teaspoons salt
  • 1½ teaspoons sugar
  • 4 (6-to 8-ounce) skin-on sea bass fish fillets, 1 to 1½ inches thick
  • ½ cup extra-virgin olive oil
  • 6 ounces ramps, white parts sliced thin, green parts cut into 1-inch pieces
  • 3 tablespoons chopped toasted pistachios
  • 1 tablespoon lemon juice, plus lemon wedges for serving
  • ¼ cup grated Parmesan cheese

INSTRUCTIONS:

• PREPARING HE FISH FILLETS:
  1. Combine 1½ teaspoons salt and sugar in a small bowl.
  2. Using a sharp knife, make 3 or 4 shallow slashes, about ½ inch apart, lengthwise in the skin side of each fillet, being careful not to cut into the flesh and stopping ½ inch from the top and bottom edge of the skin.
  3. Season the flesh side of fillets evenly with the salt mixture and place skin side up on a wire rack set in a rimmed baking sheet.
  4. Sprinkle the skin side with ¼ teaspoon salt.
  5. Refrigerate for 45 minutes.
  6. Pat fillets dry with paper towels.

• PREPARING THE RAMP PESTO:
  1. Meanwhile, measure out ¼ cup greens and set aside.
  2. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until shimmering.
  3. Add ramp whites and cook until softened, about 2 minutes.
  4. Stir in remaining ramp greens and cook until just wilted, about 1 minute.
  5. Transfer to a food processor and let cool slightly, about 10 minutes.
  6. Add pistachios, 2 tablespoons water, lemon juice, ¼ teaspoon salt, reserved ramp greens, and ¼ cup oil to the food processor and process until smooth, about 30 seconds, scraping down the sides of the bowl as needed.
  7. Transfer to a bowl and stir in Parmesan.
  8. Adjust consistency with additional water as needed and set aside until ready to serve.

• COOKING THE FISH FILLETS:
  1. Heat the remaining 2 tablespoons of oil in the now-empty skillet over high heat until just smoking.
  2. Place fillets skin side down in the skillet.
  3. Immediately reduce heat to medium-low and, using a fish spatula, firmly press fillets for 20 to 30 seconds to ensure contact between skin and skillet.
  4. Continue to cook until skin is well browned and flesh is opaque except for top ¼ inch, 8 to 14 minutes.
  5. If at any time during searing, oil starts to smoke or sides of fish start to brown, reduce heat so that oil is sizzling but not smoking.
  6. Off heat, flip fish and continue to cook using residual heat of skillet until fish registers 125 degrees, about 30 seconds longer.
  7. Transfer fish skin side up to a large plate.
  8. Serve fish with ramp pesto and lemon wedges