Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad

Name: Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters diced fennel; 79 milliliters crumbled feta cheese; 1 ruby red grapefruit, supremed; 473 milliliters bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced); 2 Tbsps pitted gaeta or kalamata olives, slivered; 2 servings Kosher salt; 2 servings Extra-virgin olive oil; 0 ruby red grapefruit, juiced; 0 smalls red onion, thinly sliced; 340 grams black sea bass fillets

Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad is a gluten free, primal, and pescatarian main course. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 450 calories, 36g of protein, and 25g of fat each. If you have kosher salt, kalamatan olives, bitter greens, and a few other ingredients on hand, you can make it. To use up the grapefruit you could follow this main course with the Grapefruit Yogurt Cake with Grapefruit Glaze as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

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 toflip 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, fennel and red onions with olive oil and thegrapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes.

Ingredients you will need

Grapefruit

Red Onion

Olive Oil

Fennel

Greens

Juice

Olives

Salt

Equipment you will use

Mixing Bowl

Divide the salad between2 serving plates and sprinkle with thefeta. Lean a fish fillet on each salad.

Ingredients you will need

Fish Fillets

Serve immediately.

Equipment

Frying Pan

Spatula

Mixing Bowl

Ingredients

Servings:

118milliliters

diced fennel 79milliliters

crumbled feta cheese 1

ruby red grapefruit, supremed 473milliliters

bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)2Tbsps

pitted gaeta or kalamata olives, slivered 2servings

Kosher salt 2servings

Extra-virgin olive oil 0

ruby red grapefruit, juiced 0smalls

red onion, thinly sliced 340grams

black sea bass fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass 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. The Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.