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Striped Bass With Swiss Chard, Chestnuts, Pomegranate Vinaig Recipe - Cooking Index

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Striped Bass With Swiss Chard, Chestnuts, Pomegranate Vinaig

The warm vinaigrette is a pan sauce that comes together in minutes.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

7 tablespoons 105mlOlive oil - divided
4   Striped bass fillets - (5 oz ea)
2 cups 474mlThinly sliced Swiss chard - (packed)
1 cup 146g / 5.1ozPeeled roasted chestnuts - chopped
  = (or jarred chestnuts)
1/3 cup 78mlDry white wine
1/3 cup 78mlBottled clam juice
3 tablespoons 45mlPomegranate molasses*
1 tablespoon 15mlSherry wine vinegar
1 teaspoon 5mlDijon mustard
1 teaspoon 5mlShallot - 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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