Striped Bass With Swiss Chard, Chestnuts, And Pomegranate Vinaigrette
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
47
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
7 tbsps
Olive Oil (divided)1 cup
White Wine (dry)1 cup
Clam Juice (bottled)3 tbsps
Pomegranate Molasses (**)1 tbsp
Sherry Wine Vinegar1 tsp
Dijon Mustard1 large
Shallot (minced)Directions:
1
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
2
Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side
3
Transfer fish to platter; tent with foil to keep warm
4
Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes
5
Using slotted spoon, place chard mixture atop fish; tent with foil
6
Boil juices in skillet to reduce slightly, about 3 minutes
7
Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot
8
Slowly whisk in remaining 4 tablespoons oil
9
Season vinaigrette with salt and pepper
10
Spoon over fish and serve
11
*To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells
12
Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward
13
Place chestnuts in a shallow roasting pan; sprinkle with water
14
Roast in 400°F oven for 25 to 20 minutes
15
Wrap hot chestnuts in towl and squeeze to crush the shells
16
Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers
17
One pound of fresh chestnuts equals about two cups when shelled
18
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
19
Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side
20
Transfer fish to platter; tent with foil to keep warm
21
Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes
22
Using slotted spoon, place chard mixture atop fish; tent with foil
23
Boil juices in skillet to reduce slightly, about 3 minutes
24
Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot
25
Slowly whisk in remaining 4 tablespoons oil
26
Season vinaigrette with salt and pepper
27
Spoon over fish and serve
28
*To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells
29
Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward
30
Place chestnuts in a shallow roasting pan; sprinkle with water
31
Roast in 400°F oven for 25 to 20 minutes
32
Wrap hot chestnuts in towl and squeeze to crush the shells
33
Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers
34
One pound of fresh chestnuts equals about two cups when shelled
35
**Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan
36
Com)
37
**Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan
38
Com)