Black Bass With Oranges And Ancho Chile Oil

• 2 naval oranges, segmented
• 1/2 Thai chile pepper
• 2 tablespoons plus 1/4 cup olive oil
• 1 tablespoon fresh cilantro, torn
• 1 tablespoon fresh basil, torn
• 1 teaspoon fresh thyme, chopped
• kosher salt
• 2 tablespoons ancho chile powder
• 1 pound skin-on black bass fillets, cut into 4 pieces
• 3 tablespoons Grapeseed oil

1. Place the orange segments in a small bowl with the chile, 2 tablespoons olive oil, the herbs, and 1/4 teaspoon salt.
2. Cover and chill in the refrigerator.
3. In a small saucepan, combine the remaining 1/4 cup olive oil with the chile powder and 1 teaspoon salt and stir.
4. Warm on low heat for 5 minutes.
5. Remove from the heat and set aside.
6. Season both sides of the bass with salt.
7. Heat the grapeseed oil in a medium nonstick saute pan over high heat.
8. Carefully place the fish skin-side down.
9. Sear until golden brown, 4 to 5 minutes.
10. Gently turn the fish and cook for another 1 to 2 minutes.
11. Transfer the fish to individual plates and garnish with the orange salad.
12. Drizzle with the ancho chile oil and serve.

oranges, chile pepper, olive oil, fresh cilantro, fresh basil, fresh thyme, kosher salt, ancho chile powder, black bass, grapeseed oil

Taken from www.foodrepublic.com/recipes/black-bass-with-oranges-and-ancho-chile-oil-recipe/ (may not work)