Black Bass With Warm Rosemary-Olive Vinaigrette
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Heat oil in a large nonstick skillet over medium-high heat
2
Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes
3
Turn fish and add garlic, olives, and rosemary to skillet
4
Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes
5
Add orange juice to pan and swirl to combine
6
Divide radicchio and fish among plates and spoon warm vinaigrette over top
7
Heat oil in a large nonstick skillet over medium-high heat
8
Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes
9
Turn fish and add garlic, olives, and rosemary to skillet
10
Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes
11
Add orange juice to pan and swirl to combine
12
Divide radicchio and fish among plates and spoon warm vinaigrette over top