PAN-ROASTED FISH WITH AVOCADO, CHARRED SCALLION, AND PAPAYA RELISH
ACTIVE 20 MIN. TOTAL 25 MIN. SERVES 4
2 Tbsp plus
1 tsp olive oil
1 Tbsp lime juice
1 tsp honey
Kosher salt and pepper
1 jalapeño, thinly sliced
4 6-oz fillets striped bass
1 cup diced papaya (about
1 small papaya)
1 avocado, diced
1. Heat broiler. Place scallions on a rimmed baking sheet, drizzle with 1 tsp oil, and broil until charred, about 2 minutes. Transfer to a cutting board, let cool, then thinly slice.
2. In a large bowl, whisk together lime juice, honey, and ¼ tsp salt. Stir in jalapeño and scallions.
3. Heat remaining 2Tbsp oil in a medium skillet on medium. Pat fish dry, season with ½ tsp each salt and pepper, and cook, skin side down, until skin is golden brown and crisp, 6 to 7 minutes. Flip and cook until fish is opaque throughout, 3 to 5 minutes more. Transfer to a platter.
4. Fold papaya and avocado into jalapeño mixture and spoon over fish.
NUTRITION (per serving): 295 cal, 32 g pro, 10 g carb, 4 g fiber, 5 g sugars (1.5 g added sugars), 14 g fat (2.5 g sat fat), 140 mg chol, 485 mg sodium