Pan-Seared Black Sea Bass with Endives and Grapes
Fish Recipes
For the FourCoursemen meals (as well as his eatery, Ranch 255), gourmet specialist Matt Palmerlee loves to utilize manageable fish like the line-got ocean bass here. He some of the time makes the dish with Muscadine grapes, a better, more mind boggling organic product from the American South.
Cooking Ingredients
- 10 ounces sliced bacon, cut crosswise into 1/4-inch strips
- 10 Belgian endives, chopped
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- Ten 3-ounce, skin-on black sea bass, black cod or sablefish fillets
- 1 cup seedless red grapes
Cooking Direction
- Cook the bacon in a nonstick skillet over medium heat, tossing from time to time, until it becomes crisp, about 8 minutes. Moving the bacon to paper towels with a slotted spoon. Remove all except 4 tablespoons of the fat with a pour.
- To the skillet, add the endives. Simmer for 6 minutes on medium-high heat, stirring often, or until golden brown and tender. Add the bacon and season with pepper and salt. Move the endives to a basin and reserve the heat. Clean the skillet.
- In two big nonstick skillets, heat the vegetable oil. After giving the fish a little salt and pepper, place the skin-side down fillets in the skillets. Cook for about 4 minutes over a fairly high heat, or until the skin is crisp and browned. After 2 minutes, turn and continue cooking until the meat is slightly white throughout. After adding the grapes to the skillets, heat them for about a minute while tossing them. Place the endives on the plates, top with the fish and grapes, and serve.