Black Bass with Warm Rosemary-Olive Vinaigrette

Name: Black Bass with Warm Rosemary-Olive Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp fresh rosemary leaves; 2 garlic cloves, thinly sliced; 4 servings Kosher salt, freshly ground pepper; 3 Tbsps black oil-cured olives, pitted, coarsely chopped; 2 Tbsps olive oil; 118 milliliters fresh orange juice; 454 grams 4–5-ounce black bass fillets, skin lightly scored

Black Bass with Warm Rosemary-Olive Vinaigrette might be just the main course you are searching for. This recipe makes 4 servings with 197 calories, 20g of protein, and 11g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have olive oil, garlic cloves, orange juice, and It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat oil in a large nonstick skillet overmedium-high heat. Season fish with salt andpepper and cook, skin side down, until skinis golden brown and crisp, about 5 minutes.Turn fish and add garlic, olives, and rosemaryto skillet. Cook, stirring garlic, olives, androsemary occasionally, until fish is opaquethroughout, about 3 minutes.

Ingredients you will need

Garlic

Olives

Fish

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add orange juice to pan and swirl tocombine. Divide radicchio and fish amongplates and spoon warm vinaigrette over top.

Ingredients you will need

Orange Juice

Vinaigrette

Radicchio

Fish

Equipment you will use

Frying Pan

Per serving: 230 calories, 11 g fat, 1 g fiber

Bon Appétit

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

fresh rosemary leaves 2

garlic cloves, thinly sliced 4servings

Kosher salt, freshly ground pepper 3Tbsps

black oil-cured olives, pitted, coarsely chopped 2Tbsps

olive oil 118milliliters

fresh orange juice 454grams

4–5-ounce black bass fillets, skin lightly scored

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.