Pan-Seared Black Sea Bass with Endives and Grapes

Name: Pan-Seared Black Sea Bass with Endives and Grapes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Global
Ingredients: 283 grams sliced bacon, cut crosswise into 1/4-inch strips; 10 Belgian endives, chopped; 237 milliliters seedless red grapes; 850 grams skin-on black sea bass, black cod or sablefish fillets; 10 servings Salt and freshly ground black pepper; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Pan-Seared Black Sea Bass with Endives and Grapes a try. One serving contains 220 calories, 17g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of bacon, vegetable oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the red grapes you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

In a nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Pour off all but 4 tablespoons of the fat.

Add the endives to the skillet. Cook over moderately high heat, stirring occasionally, until golden brown and softened, 6 minutes. Stir in the bacon; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bacon

Equipment you will use

Frying Pan

Transfer the endives to a bowl and keep warm. Wipe out the skillet.

Equipment you will use

Frying Pan

Bowl

Heat the vegetable oil in each of 2 large nonstick skillets. Season the fish with salt and pepper and add the fillets to the skillets, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 4 minutes. Turn and cook until the flesh is just white throughout, 2 minutes longer.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Fish

Add the grapes to the skillets and cook, stirring, until hot, about 1 minute.

Ingredients you will need

Grapes

Transfer the fish and grapes to the plates on top of the endives and serve.

Ingredients you will need

Grapes

Fish

Equipment

Ingredients

Servings:

283grams

sliced bacon, cut crosswise into 1/4-inch strips 10

Belgian endives, chopped 237milliliters

seedless red grapes 850grams

skin-on black sea bass, black cod or sablefish fillets 10servings

Salt and freshly ground black pepper 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.