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Pan-Fried Sea Bass with Garlicky Greens |
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Serves: 4 Print this Recipe(Branzino alle Verdure) Category: Fillets and Steaks Raisins and garlic flavoring greens such as Swiss chard, spinach, and escarole are a favorite combination from Rome on down through southern Italy. This recipe was inspired by a dish prepared by my friend, chef Mauro Mafrici, who serves the greens with crisp fried fish fillets and roasted potatoes. 1 bunch escarole (about 1 pound) 3 tablespoons olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper 1/4 cup raisins Salt 1 1/2 pounds Chilean sea bass, cod, or other firm slinless fillet, about 1 1/2-inch thick 1 Separate the leaves and wash the escarole in several changes of cool water, paying special attention to the central white ribs where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. 2 Pour 2 tablespoons of the olive oil into a large pot. Add the garlic and red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. 3 Add the escarole, raisins, and a pinch of salt. Cover the pot and cook, stirring occasionally, until the escarole is tender, about 10 minutes. Taste and adjust seasoning. 4 Rinse the fish and pat dry. Sprinkle the pieces with salt and pepper. In a medium nonstick skillet, heat the remaining tablespoon of oil over medium heat. Add the fish pieces skinned-side up. Cook until the fish is golden brown, 4 to 5 minutes. Cover the pan and cook 2 to 3 minutes more, or until the fish is just barely opaque in the center. Test for doneness by making a small cut in the thickest part of the fish. There is no need to turn the fish. 5 With a slotted spoon, transfer the escarole to 4 serving plates. Top with the fish browned-side up. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Pan-Fried Sea Bass with Garlicky Greens comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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