Pan-Grilled Black Bass With Flavored Butters

• 1 pound broccolini or broccoli rabe, trimmed
• Kosher salt
• 2 tablespoons unsalted butter
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• 4 (6-ounce) black bass or trout fillets or skinless cod or haddock fillets
• 1 cup all-purpose flour
• Kosher salt, freshly ground pepper
• 6 tablespoons unsalted butter, room temperature, divided
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1. Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.
2. Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.
3. Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.
4. Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer.
5. Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish.

broccoli rabe, kosher salt, unsalted butter, lemon zest, red pepper, freshly ground black pepper, black bass, flour, kosher salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/pan-grilled-black-bass-with-flavored-butters-56389548 (may not work)