Toasting your own nuts yields far more flavorful and fresh results than buying pre-roasted ones at the store.
INGREDIENTS
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1 tsp. honey
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¼ cup plus 2 tsp. fresh lemon juice
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3 Tbsp. extra-virgin olive oil, divided
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1 tsp. kosher salt, plus more
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2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise
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1 large green apple, such as Granny smith, Mutsu, or Shamrock, cut into quarters lengthwise, thinly sliced lengthwise
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½ red onion, thinly sliced
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4 5–6-oz. skin-on Chilean sea bass or salmon fillets
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Freshly ground black pepper
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½ cup coarsely chopped blanched hazelnuts
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6 Tbsp. unsalted butter, cut into pieces
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Lemon wedges (for serving)
INSTRUCTIONS
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Whisk honey, ¼ cup lemon juice, 2 Tbsp. oil, and 1 tsp. salt in a large bowl. Add kohlrabi, apple, and onion and toss to coat. Let sit while you cook the fish.
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Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and pepper and place, skin side down, in cold skillet.
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Set over medium heat and cook until fat starts to cook out of fish, about 4 minutes. Gently press on fillets with a spatula so skin makes good contact with pan, then keep pressing, cycling from one fillet to the next every few seconds, until skin starts to crisp.
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Continue to cook without pressing until skin is super crisp and flesh is mostly opaque, 8–10 minutes total (adjust heat as needed, but don’t rush it). Turn over; cook until completely opaque, about 1 minute. Place skin side up on plates.
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Wipe out skillet and return to medium heat. Cook hazelnuts and butter, swirling pan often, until butter foams, then browns, about 4 minutes. Remove from heat and stir in remaining 2 tsp. lemon juice; season brown butter sauce with salt and pepper. Save any of the leftover oil to boost vinaigrettes.
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Toss kohlrabi salad and serve alongside fish fillets, leaving excess dressing behind. Spoon brown butter sauce over fish and salad and serve with lemon wedges for squeezing over.
| Adapted from Anna Stockwell/Bon Appetit