Striped Bass With Swiss Chard, Chestnuts, Pomegranate Vinaigrette

Striped Bass With Swiss Chard, Chestnuts, Pomegranate Vinaigrette
Striped Bass With Swiss Chard, Chestnuts, Pomegranate Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 7

    tablespoons olive oil divided

  • 4

    striped bass fillets - (5 oz ea)

  • 2

    cups thinly sliced Swiss chard - (packed)

  • 1

    cup peeled roasted chestnuts chopped (or jarred chestnuts)

  • 1/3

    cup dry white wine

  • 1/3

    cup bottled clam juice

  • 3

    tablespoons pomegranate molasses*

  • 1

    tablespoon Sherry wine vinegar

  • 1

    teaspoon Dijon mustard

  • 1

    large shallot minced

Directions

* Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com). Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes. Using slotted spoon, place chard mixture atop fish; tent with foil. Boil juices in skillet to reduce slightly, about 3 minutes. Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot. Slowly whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper. Spoon over fish and serve. This recipe yields 4 servings.

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