Pan Roasted Whole Bass With Paprika Orange Vinaigrette

By á-174942

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