Don’t be afraid of the anchovies in this recipe. If anchovies are chopped really fine (or you could use anchovy paste instead) they dissolve when you fry them up, really they do. Plus anchovies add a good salty flavour ? that’s why you don?t have to add any extra salt to the brown butter.
Add 1 tbsp. butter and olive oil to a large sauté pan over medium high heat. Season black bass fillets with salt and pepper. When pan is hot, sear black bass on each side, about 3 minutes per side or until fish is just cooked through. Transfer black bass to a platter and keep warm.
Add 1/4 cup butter to the same pan until it has melted and starts to bubble. Add the finely chopped anchovies, shallot and garlic and cook until the butter starts browning and the anchovies have dissolved. Remove off the heat and add the lemon juice, grapefruit juice, roma tomatoes, parsley and freshly cracked black pepper.
Pour over the fish and serve immediately.