Striped Bass With Swiss Chard, Chestnuts, Pomegranate Vinaig

Recipe Ingredients

7 tablespoons	105ml	Olive oil - divided
4		Striped bass fillets - (5 oz ea)
2 cups	474ml	Thinly sliced Swiss chard - (packed)
1 cup	146g / 5.1oz	Peeled roasted chestnuts - chopped
		= (or jarred chestnuts)
1/3 cup	78ml	Dry white wine
1/3 cup	78ml	Bottled clam juice
3 tablespoons	45ml	Pomegranate molasses*
1 tablespoon	15ml	Sherry wine vinegar
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Shallot - minced (large)

Recipe Instructions

* Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm.

Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes. Using slotted spoon, place chard mixture atop fish; tent with foil.

Boil juices in skillet to reduce slightly, about 3 minutes. Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot. Slowly whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper. Spoon over fish and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, December 2004

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