Seared Black Bass with Bitter Greens, Grapefruit and Feta Salad

Name: Seared Black Bass with Bitter Greens, Grapefruit and Feta Salad
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters crumbled feta; 2 ruby red grapefruits, supremed; 1 liters bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee; 59 milliliters pitted gaeta or kalamata olives, slivered; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 1 ruby red grapefruit, juiced; 1 smalls red onion, thinly sliced; 680 grams black bass fillets

Seared Black Bass with Bitter Greens, Grapefruit and Feta Salad might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains approximately 36g of protein, 26g of fat, and a total of 453 calories. A mixture of bass fillets, kosher salt, bitter greens, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 22 minutes. If you like this recipe, you might also like recipes such as Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad, Gigante Beans With Fetan And Bitter Greens, and Pan-Seared Black Sea Bass with Endives and Grapes.

Instructions

Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side.

Ingredients you will need

Fish

Shake

Salt

Equipment you will use

Spatula

Frying Pan

Remove from the pan and serve or keep warm until the remaining fish is cooked.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.

Ingredients you will need

Grapefruit Juice

Grapefruit

Red Onion

Olive Oil

Greens

Olives

Salt

Equipment you will use

Mixing Bowl

Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad.

Ingredients you will need

Feta Cheese

Fish

Serve immediately.

Equipment

Frying Pan

Spatula

Mixing Bowl

Ingredients

Servings:

177milliliters

crumbled feta 2

ruby red grapefruits, supremed 1liters

bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee 59milliliters

pitted gaeta or kalamata olives, slivered 4servings

Kosher salt 4servings

Extra-virgin olive oil 1

ruby red grapefruit, juiced 1smalls

red onion, thinly sliced 680grams

black bass fillets

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 Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.