Pan-Roasted Apahap with Browned Butter and Teriyaki Glaze

This recipe uses apahap, also known as barramundi or Asian sea bass. Its moist, firm flesh makes for a hearty bite, while its mild, relatively neutral flavor allows it to pair well with other components: a nutty puree of corn and potatoes; charred, miso-tinged brussel sprouts; and naturally sweet walnuts, for example. As a finishing touch, the fish is painted with a sweet teriyaki glaze that glistens against its crisp skin.