Ingredients
For the Sea Bass
4 Chilean sea bass fillets (5–6 ounces each), preferably skin-on
1½ tablespoons butter or ghee
1½ tablespoons olive oil or avocado oil
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Lemon Butter Sauce
¼ cup unsalted butter
Juice of ½ large lemon (about 2 tablespoons)
Kosher salt, to taste
Freshly ground black pepper, to taste.

Method
1. Season the First. Pat the sea bass dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

2. Sear the Sea Bass. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted and beginning to foam, place the sea bass in the skillet skin-side down. Cook for 4–5 minutes, resisting the urge to move it, until the skin is golden and crisp.

Carefully flip and cook for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork. Transfer to a serving platter and keep warm.

3. Make the Lemon Butter Sauce
Reduce the heat to low. Add the butter to the same skillet and allow it to melt. Stir in the lemon juice, a pinch of kosher salt, and a few grinds of black pepper. Swirl the pan until the sauce is smooth and glossy.

4. Finish and Serve

Spoon the warm lemon butter sauce over the sea bass just before serving. Serve immediately with your favorite seasonal vegetables, roasted potatoes, or a simple salad.

Summer Corn Succotash

Ingredients
3 tablespoons extra-virgin olive oil or unsalted butter
1 shallot, finely diced (or ½ small yellow onion)
Kernels from 4 ears of fresh corn (about 3 cups)
1½ cups cooked lima beans or shelled edamame
1 cup cherry tomatoes, halved
2 garlic cloves, minced
¼ cup fresh basil or dill, chopped
Juice of ½ lemon|
Kosher salt, to taste
Freshly ground black pepper, to taste

Method
1. Sauté the Shallot
Heat the olive oil or butter in a large skillet over medium-high heat. Add the shallot and cook until softened and translucent, about 2–3 minutes.

2. Cook the Corn and Beans
Add the corn and lima beans (or edamame) to the skillet. Cook for 3–5 minutes, stirring occasionally, until the corn is tender but still retains a bit of crunch.

3. Add the Tomatoes and Garlic
Stir in the garlic and cherry tomatoes. Cook for another 1–2 minutes, just until the tomatoes begin to soften and release a little of their juice.

4. Finish the Succotash
Remove the skillet from the heat. Stir in the fresh herbs and lemon juice. Season generously with kosher salt and freshly ground black pepper.

5. Serve
Transfer to a serving bowl and serve warm alongside grilled fish, roasted chicken, or simply with a piece of crusty bread.