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Pan Roasted Whole Bass With Paprika Orange Vinaigrette

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Ingredients

  • TOASTED PAPRIKA ORANGE VINAIGRETTE:
  • 2 tablespoons paprika toasted in a dry
  • pan over high heat for 1 minute
  • 4 cups fresh orange juice reduced to 1/4 cup
  • 1/4 cup sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • WHOLE BASS:
  • 4 whole striped bass - (1 lb ea) cleaned, scaled
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • ROASTED RED AND YELLOW BEETS:
  • 2 large red beets trimmed of all
  • but 1" of greens
  • 2 large yellow beets trimmed of all
  • but 1" of greens
  • 6 tablespoons olive oil divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely-chopped tarragon
  • 1 teaspoon honey
  • 4 cups mesclun washed, dried
  • 8 ounces soft goat cheese crumbled
  • 1/4 cup toasted pine nuts

Details

Servings 4

Preparation

Step 1

Toasted Paprika Orange Vinaigrette: Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.

Whole Bass: Preheat oven to 425 degrees. Brush fish with olive oil on both sides and season with salt and pepper to taste.

Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.

Roasted Red And Yellow Beets With Goat Cheese And Lemon-Tarragon Vinaigrette: Preheat oven 400 degrees. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice.

Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

This recipe yields 4 servings.

Episode #: HG1D40

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